Yogurt Broccoli Salad

Broccoli Yogurt Salad

If you saw my Pineapple Teriyaki Pork Cutlets last week you may have noticed the broccoli salad next to it.  I received some emails asking for the recipes, so here you go! Most broccoli salads use mayonnaise, but I thought I’d change it up a bit and use Greek Yogurt and I also gave the salad a slight Asian flavor to go with my pork.  It turned out great and was quite easy to put together and no cooking!

Broccoli Yogurt Salad

First, you’ll need some raw broccoli.  I got a 12 ounce bag of broccoli florets but you could cut-up a large head of broccoli and discard the stems.  Make sure the florets are bite size so cut-up any large pieces.  I do NOT recommend using thawed frozen broccoli.  It would be too soft for this salad and get all mushy.

Broccoli Yogurt Salad

Mix in some dried cranberries such as Ocean Spray Craisins.

Broccoli Yogurt Salad

Add some sliced red onion.

Broccoli Yogurt Salad

Then in a small bowl make the dressing by combining plain Greek yogurt (I used Chobani fat free plain Greek yogurt), sugar, white vinegar, cilantro, ginger, orange juice, and salt/pepper to taste.  You may want to adjust the sugar to your personal taste.

Broccoli Yogurt Salad

Pour the desired amount of dressing over the salad and toss to coat.  Cover the salad and refrigerate at least 2 hours.  Before serving, add some lightly salted cashews to the salad.  Do NOT add the cashews too long before serving because they’ll get soggy.  Next time I think I’ll add a little bacon to the salad!

Broccoli Yogurt Salad

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Yogurt Broccoli Salad
5.0 from 1 reviews
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Recipe type: Salad
Author:
Prep time:
Total time:
Serves: 6
A slightly Asian and healthy spin on Broccoli Salad.
Ingredients
  • 1 (12oz.) bag of fresh broccoli florets (or about 4 cups)
  • 1 (5oz.) bag dried sweetened cranberries
  • 1 small red onion, quartered & thinly sliced
  • 1 cup plain Greek yogurt
  • 3 tablespoons granulated sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon orange juice
  • ¼ cup fresh cilantro, chopped
  • salt/pepper to taste
  • 1 cup lightly salted cashews
  • ¼ teaspoon ground ginger
Instructions
  1. In large bowl combine broccoli, cranberries, and onion.
  2. In separate small bowl mix together Greek yogurt, sugar, vinegar, orange juice, cilantro, and salt/pepper to taste. Toss desired amount of dressing with broccoli salad. Cover and refrigerate at least 2 hours.
  3. Before serving, sprinkle cashews on top of salad.
Notes
SNAPPY TIPS: Do not add the cashews to the salad before refrigerating because the nuts will become soggy. Cut the broccoli florets into bite size pieces if they are too large. You may need to adjust the sugar to personal taste. SNAPPY SUBSTITUTIONS: You can substitute pineapple juice for the orange juice. Instead of dried cranberries you could substitute raisins. Bacon, cheese cubes, and/or sunflower seeds would also be good in the salad. (For more recipes visit Snappy Gourmet at http://www.snappygourmet.com to sign up for an email/RSS subscription or visit Snappy Gourmet on Facebook or Twitter.)

 

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Comments

  1. 1

    Yum Lisa, this looks awesome. I love the substitution of the yogurt. Next bbq is this weekend. This will definitely make an appearance on the table.

  2. 2

    Looks so delish and refreshing.

  3. 3

    This looks awesome. We’re always psyched to see new twists on classics like this! Nicely done.

    Amy
    @Chobani

  4. 5

    A perfectly light and delicious salad. Love yogurt dressing.

  5. 6

    This is a great salad and something a little different than my usual salad. yum!

  6. 7
    College Cook says:

    I made this for a potluck and it was a big hit! Thanks for the recipe.

  7. 8

    used cottage cheese that I blended and added some cheddar cheese yummy

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