The first time I had Broccoli Salad I was a teenager hanging out after church at my Aunt Trudy and Uncle Ray’s house. They always had a way of making everything special and her Broccoli Salad was so good, that I felt compelled to ask her for the recipe and then scribble it out onto a napkin. I didn’t cook much back then, but I hung onto that napkin and to this day, I just love pulling out her recipe.
This Broccoli Salad with Greek Yogurt, Cranberries and Almonds is a wonderful holiday version of that first recipe. Made with Greek Yogurt, it carries a little more nutrition than the normal dressing, which contains only mayonnaise. I’m a big fan of the Chobani greek yogurt, which I used in this recipe. If you’re interested in more healthy Greek Yogurt recipes, check out Chobani’s recipe page.
Slightly tangy, mildly sweet, colored with green and red from the broccoli and cranberries and crunchy from almonds, this Broccoli Salad is the perfect side to any main dish or a wonderful addition to any potluck.
- 2 small or one large head of broccoli (or 1 pound broccoli florets)
- 1/2 cup Chobani 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)
- 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.