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Close up view of a salad with broccoli florets, chopped red onion, shredded cheese, and raisins in a colorful red and white striped bowl.

Lightened-Up Broccoli Salad

Lightened-Up Broccoli Salad

Broccoli salad with zesty dried cranberries, red onion, and chopped walnuts, tossed in a tangy dressing. A lighter take on a potluck favorite.
 Michigan Harvest of the Month™
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Salads, Sides
Cuisine American
Servings 10 Servings

Ingredients
  

  • ¾ cup plain, nonfat Greek yogurt
  • 2 tablespoons honey*
  • 2 teaspoons vinegar
  • 2 heads fresh broccoli, cut into bite-size pieces
  • 1 cup shredded reduced-fat mozzarella cheese
  • ½ cup dried cranberries, or raisins
  • ½ cup chopped walnuts, optional
  • ½ small red onion, diced

Instructions
 

  • Combine yogurt, vinegar, and honey or sugar in a small bowl. Whisk until smooth.
  • Combine remaining ingredients in a large bowl. Pour dressing over broccoli mixture and toss to coat. Refrigerate until ready to serve.

Notes

*Avoid giving honey to children under the age of one. Use 2 teaspoons of sugar instead.
Change it Up
  • Add chopped cucumbers, cherry tomatoes, grapes, or sliced radishes. Substitute sunflower seeds or sliced almonds for walnuts. 

Nutrition

Serving: 1 cupCalories: 230calCarbohydrates: 28gProtein: 13gFat: 10gSaturated Fat: 4.5gCholesterol: 15mgSodium: 170mgFiber: 4gSugar: 17g
Keyword 15 Minutes or Less, BBQ, Lunch, Potluck, Summer, Vegetarian