Photo of Creamy Broccoli Salad with Crispy Bacon by Digital 360 Coach Bianca by WW

Creamy Broccoli Salad with Crispy Bacon by Digital 360 Coach Bianca

4
4
4
SmartPoints® value per serving
Total Time
20 min
Prep
20 min
Serves
8
Difficulty
Easy
Coach Bianca eats a salad for lunch most days so she loves easy recipes like this crunchy, colorful salad that she can batch prep and enjoy for a few meals. Bianca streamlines prep work by buying already shredded carrots and a bottled dressing (that she extends 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. See Bianca’s cooking hack for the crispiest bacon ever in the notes below.

Ingredients

Reduced fat coleslaw dressing

½ cup(s)

Plain fat free Greek yogurt

½ cup(s)

Uncooked broccoli

1 head(s), cut into florets and thin stem rounds

Red seedless grapes

1½ cup(s), halved

Shredded carrot(s)

1 cup(s)

Persian (mini) cucumber

3 item(s), halved and sliced crosswise

Uncooked red onion(s)

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

Notes

For extra crispy bacon, twist each uncooked slice and place on a parchment-lined rimmed baking pan. Cook at 375℉ until crisp, turning once, 20 to 25 minutes. Drain bacon on paper towels and set aside to cool. Once cool, break into small pieces.