Cranberry-Almond Broccoli Salad
Submitted by Southern Living on May 30, 2016

Broccoli salad is usually drowning in a creamy, often very sweet, dressing and studded with 1/2 pound crumbled bacon, making it more about the creamy dressing and bacon than about the actual broccoli. Ours uses a combination of canola mayonnaise and Greek yogurt to keep the calories in check. We opt for center-cut bacon (a bit less of it) and swap the usual raisins for lower-sugar dried cranberries to pack a subtle punch of tart. The best part of this salad? The longer it sits, the better it gets.

Servings:
8

Complexity:   
Easy

Total Time:
1hr 15 min

Ingredients:
1/4 cup finely chopped red onion
1/3 cup canola mayonnaise
3 tablespoons 2% reduced-fat Greek yogurt
1 tablespoon cider vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups coarsely chopped broccoli florets (about 1 bunch)
1/3 cup slivered almonds, toasted
1/3 cup reduced-sugar dried cranberries
4 center-cut bacon slices, cooked and crumbled

Directions:
1. Soak red onion in cold water for 5 minutes; drain.
2. Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, and remaining ingredients. Cover and chill 1 hour before serving.