Broccoli salad with Greek yogurt, cranberries and almonds
A lighter version of the bacon-mayo Southern classic, this is a sturdy salad that holds up better than leafy ones in a buffet or in the refrigerator. Adapted from Smitten Kitchen‘s excellent buttermilk version – I always have Greek yogurt on hand, and it makes for a thicker dressing as well.
- 2 small or one large head of broccoli (or 1 pound broccoli florets)
- 1/2 cup Greek yogurt
- 1/4 cup mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons minced onion (more if you like)
- 1/3 cup dried cranberries
- 1/2 cup toasted almonds (slivered, sliced, or roughly chopped)
- Put minced onion in small bowl of cold water to take away some of the bite.
- Wash and prepare broccoli into small bite-sized florets. If using whole broccoli, peel large stem, cut thin slices on the diagonal then cut slices into small matchsticks. Put broccoli in large mixing bowl.
- In a small bowl, mix yogurt, mayo, vinegar, sugar, salt and pepper. Add to broccoli along with onions and mix.
- Add cranberries and toasted almonds. Mix and refrigerate until ready to serve. Make a day ahead if you like. Leftovers also keep well for several days in refrigerator.
- Toast nuts in 350 degree oven or in dry skillet on medium heat.
- Substitute white, wine or rice vinegar if you like. Also substitute shallots or scallions for onions, raisins or currants for cranberries, any nuts for almonds.
Here’s a link back to the post and pictures.