Ingredients
Scale
- ¾ cup plain yogurt
- ½ cup mayonnaise
- 2 tablespoons fresh-squeezed lemon juice
- 2 tablespoons white wine vinegar
- ¼ cup granulated sugar
- 1 + ¼ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon dry, ground mustard
- ⅛ teaspoon cayenne pepper
- 1 pound broccoli florets, cut into bite-sized pieces
- 1 cup dried cranberries
- ⅓ cup roasted and salted sunflower seeds
- 10 strips crispy cooked bacon, chopped
- ⅓ cup finely chopped red onion
- 1 cup shredded cheddar cheese
Instructions
- In a large bowl, whisk together the yogurt, mayonnaise, lemon juice, white wine vinegar, sugar, salt, pepper, ground mustard, and cayenne pepper until well combined.
- Add the broccoli florets, cranberries, sunflower seeds, bacon, red onion, and cheddar cheese to the bowl. Stir until all ingredients are coated with the dressing.
- Cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld beautifully. Stir again before serving and enjoy!
Notes
For an extra crunch, consider adding more sunflower seeds or even toasted nuts.
Feel free to adjust the sweetness by varying the sugar amount according to your preference.
Chilling the salad overnight enhances its flavors even further.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.