Photo of Creamy Broccoli Salad with Crispy Bacon by WW

Creamy Broccoli Salad with Crispy Bacon

Total Time
20 min
20 min
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.


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


  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


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.