Loaded with broccoli, bacon, red onions, and sunflower seeds, this salad is dressed with a creamy ranch dressing that is thin and creamy. This broccoli salad’s flavor combination is too good to resist!

PREP TIME: Ten minutes
EXTRA TIME FIVE MINUTES
A total of fifteen minutes

Ingredients:

Salad Ingredients:

  • 2 heads of broccoli, or about 5 cups, cut into bite size pieces
  • 8 slices center cut bacon or Hormel precooked bacon, cooked and crumbled
  • 1/2 cup reduced fat cheddar cheese, shredded or cubed ( I use Velveeta Shreds)
  • 1/3 cup red onion, diced
  • 1/4 cup dry and roasted sunflower seeds
  • handful of craisins, optional

Dressing Ingredients:

  • 1/2 ( .5 oz.) dry ranch dressing packet
  • 1/2 cup Kraft light mayo
  • 1 cup non fat plain yogurt
  • 1/4 cup unsweetened almond or skim milk
  • 1 Tbsp white wine vinegar or apple cider vinegar¼ tsp salt
  • pinch of sugar sweetener

Instructions:

    1. Combine the broccoli pieces, red onion, sunflower seeds, and cheese in a large mixing basin.

 

    1. In the interim, prepare the dressing: Combine the yogurt, unsweetened almond or skim milk, vinegar, dry ranch mix, salt, and mayonnaise in a small bow. Mix thoroughly with a whisk.
    2. Drizzle the broccoli salad mix with dressing. Mixing until well blended is the goal.
    3. Crumble some fried bacon over the salad. Just before serving, toss.
    4. For extra points, garnish with a small handful of craisins, if preferred.
    5. For up to five days, keep in the refrigerator in an airtight container.

 

Nutrition Information:

YIELD:

 7

 

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 177TOTAL FAT: 13gSATURATED FAT: 3gTRANS FAT: 0gUNSATURATED FAT: 0gCHOLESTEROL: 26mgSODIUM: 342mgCARBOHYDRATES: 6gNET CARBOHYDRATES: 5gFIBER: 1gSUGAR: 3gPROTEIN: 10g

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