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Broccoli Salad with a Crunchy Picnic Finish

A creamy make-ahead broccoli salad with red onion, sunflower seeds, raisins, chopped turkey bacon, and a tangy Greek yogurt mayo dressing.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Broccoli Salad
  • 1 pound broccoli chopped small, roughly 2 medium heads
  • 1/2 cup red onion diced
  • 1/2 cup sunflower seeds
  • 1/2 cup raisins
  • 6 slices cooked turkey bacon chopped
Creamy Dressing
  • 1/2 cup plain Greek yogurt
  • 1/2 cup mayo
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Equipment

  • Large mixing bowl
  • Small bowl
  • Spoon or spatula
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Garlic press or knife
  • Refrigerator

Method
 

  1. Pour broccoli into a large mixing bowl.
  2. Add onion, sunflower seeds, raisins, and chopped turkey bacon.
  3. In a small bowl, mix together the Greek yogurt, mayo, apple cider vinegar, honey, garlic, salt, and pepper to make the dressing.
  4. Pour the dressing over the bowl with the broccoli and other ingredients.
  5. Stir really well, coating each piece in dressing.
  6. Let sit in the fridge for at least 30 minutes before serving.
  7. Keep in the fridge for up to 5 days.

Notes

Chop the broccoli small so the dressing coats every bite.
Stir before serving if the salad has been refrigerated.
Add some turkey bacon on top before serving for extra texture.