This is a salad that somehow shows up at every potluck in the Midwest. I grew up looking forward to potlucks and gatherings for this broccoli salad. That must mean something, since most kids do not look forward to parties for the veggies—especially the broccoli.
Like most Midwest potluck dishes, this salad calls for mayo, but I adapted the dressing so that your waistline does not have to worry. That’s right you can wear regular jeans to a potluck that has this salad—leave the jeggings at home! (I know horrible humor)
Teek could not wait for the salad to be done, I think it was the smell of bacon…
I decided to make this recipe with a fall twist so I used dried cranberries and raw pumpkin seeds, but feel free to substitute your favorite dried fruits/nuts. Also, this salad tastes better the longer it marinades in the dressing, so leave it overnight in the fridge for the best results!
Adapted from Older Mommy Still Yummy
For the salad
10 oz package pre-washed broccoli florets
½ C diced red onion
¼ C dried unsweetened, dried cranberries (or any dried fruit, i.e. cherries)
¼ C raw pumpkin seeds (or any nut/seed, i.e. sunflower seeds, slivered almonds)
½ C grated sharp cheddar cheese (or any softer cheese you prefer)
2 pieces of turkey bacon (or regular bacon)
For the dressing
¼ C greek yogurt
¼ C reduced fat mayo
¼ C sugar
2 T red wine vinegar (or any vinegar you have on hand)
Fresh cracked black pepper
- Combine the broccoli florets, red onion, cranberries, pumpkin seeds, and cheese in a medium-large bowl.
- Microwave 2 pieces of turkey bacon for 90 seconds (or per cooking instructions on package). Cut into pieces similar in size to the diced onion. Add to the salad mix.
- In a small bowl combine ingredients for the dressing and mix well.
- Pour the dressing over the broccoli salad. Coat well using a rubber spatula to ensure that dressing covers each broccoli floret.
- Cover with lid and place in refrigerator for 3-4 hours, preferably over night.