Creamy Broccoli Salad with Crispy Bacon
4
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Streamline the prep work for this recipe by buying already shredded carrots and a bottled dressing (that we extend by mixing it with some yogurt). Don’t forget to peel and thinly slice the stem of your broccoli—not only is it delicious, but it reduces food waste.
Ingredients
Reduced fat coleslaw dressing
½ cup(s)
Plain fat free Greek yogurt
½ cup(s)
Broccoli
1 head(s), cut into florets and thin stem rounds
Red seedless grapes
1½ cup(s), halved
Shredded carrots
1 cup(s)
Persian (mini) cucumber
3 item(s), halved and sliced crosswise
Red onion
½ small, finely chopped
Crisp cooked bacon
6 slice(s), crumbled
Garlic salt
1 tsp
Black pepper
¼ tsp, freshly ground
Instructions
1
In a large bowl, combine dressing and yogurt until smooth. Add broccoli, grapes, carrots, cucumbers, onion, and bacon; toss to combine. Season with garlic salt and pepper; gently toss to combine. Refrigerate at least 30 minutes and up to overnight.
2
Serving size: about 1 cup
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