Broccoli Salad

• servings: 8 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

8 slices center cut bacon

1 large head broccoli florets (sliced into bite-sized pieces)

⅓ cup diced red onion

½ cup dried unsweetened cranberries

½ cup shelled raw sunflower seeds

¼ cup crumbled goat cheese (omit for dairy-free)

½ cup mayonnaise (I used Hellman's Light)

¼ cup plain fat-free Greek yogurt (or dairy-free yogurt)

Directions

Cook the bacon in a skillet over medium heat until crispy and browned, about 4 minutes on each side.

If you prefer to bake it, bake on a sheet pan in a preheated 400°F oven to (200°C) 15 to 20 minutes, until crispy

Transfer the bacon to a paper towel-lined plate to drain and cool. Chop or crumble.

While the bacon is cooking, in a large mixing bowl, combine the broccoli florets, red onion, dried cranberries, sunflower seeds, and goat cheese.

In a small bowl, stir together the mayonnaise and yogurt.

Add the bacon and dressing to the mixing bowl and toss to combine.

Nutrition

• Serving Size: 1 cup
• Calories: 171 kcal
• Total Fat: 11.5 g
• Saturated Fat: 2.5 g
• Cholesterol: 8.5 mg
• Sodium: 279 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 6.5 g