Traditional Broccoli Salad
This recipe has a time-honored spot on the harvest table. I cut back on the onion just a bit when I make this for home.
1/2 c. low-fat plain yogurt
1/2 c. mayonnaise
1/2 c. granulated sugar
2 Tbsp. apple cider vinegar
1 bunch broccoli, cut into bite-size florets (about 5 cups)
1 c. diced red onion
1/2 c. dried cranberries
1/2 c. sunflower kernels
10 slices bacon, cooked, drained and chopped
1. In a medium bowl, stir yogurt, mayonnaise, sugar and vinegar. Stir in broccoli, onion and cranberries. Cover and refrigerate.
2. Stir in sunflower kernels and bacon just before serving.