Delicious Broccoli Salad made with bacon, sunflower seeds, red onion, and goat cheese mixed with a creamy Greek yogurt-mayo sauce. So good!
Points. 5
Cals:
171
Protein:
6.5
Carbs:
11
Fat:
11.5
Ingredients
▢8 slices center-cut bacon
▢1 large head broccoli florets, sliced into bite-sized pieces
▢⅓ cup diced red onion
▢½ cup dried unsweetened cranberries
▢½ cup shelled raw sunflower seeds
▢¼ cup crumbled goat cheese
▢½ cup mayonnaise, I used Hellman’s Light
▢¼ cup plain fat-free Greek yogurt, dairy-or dairy-free
Instructions
Cook the bacon in a skillet over medium heat until crispy and browned, about 4 minutes on each side.
If you prefer to bake it, bake on a sheet pan in a preheated 400°F oven to (200°C) 15 to 20 minutes, until crispy
Transfer the bacon to a paper towel-lined plate to drain and cool. Chop or crumble.
While the bacon is cooking, in a large mixing bowl, combine the broccoli florets, red onion, dried cranberries, sunflower seeds, and goat cheese.
In a small bowl, stir together the mayonnaise and yogurt.
Add the bacon and dressing to the mixing bowl and toss to combine.
3 Points® per serving
Notes
Dairy-Free Option: omit the goat cheese and use dairy-free yogurt.
Refrigerate up to 4 days.
Nutrition
Serving: 1 cup, Calories: 171 kcal, Carbohydrates: 11 g, Protein: 6.5 g, Fat: 11.5 g, Saturated Fat: 2.5 g, Cholesterol: 8.5 mg, Sodium: 279 mg, Fiber: 2 g, Sugar: 6 g
