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Broccoli Salad with Lighter Creamy Dressing

Make Broccoli Salad with Lighter Creamy Dressing for a bright, crunchy side—toss broccoli with a lighter creamy dressing and serve chilled.

Ingredients

• 500 g/1 lb broccoli florets (2 large heads, 22cm/9" diameter)
• 150 g/5oz bacon (, chopped then cooked until golden)
• 3/4 cup dried cranberries (or raisins, sultanas or blueberries)
• 1/2 cup almond slivers
• 1/2 red onion (, finely sliced)
• 1/2 cup mayonnaise
• 3/4 cup Greek yoghurt or sour cream
• 1/4 cup / 65ml milk (, low fat)
• 1/4 cup / 65ml lemon juice (or cider vinegar)
• 2 garlic cloves (, minced)
• 1 tsp each onion powder (, garlic powder, mustard powder)
• 1 tbsp sugar
• 1 1/2 tsp dried dill
• 1 tsp dried parsley
• 1 tsp salt
• 1/4 tsp finely ground pepper

Instructions

Step 1: Slice the broccoli and combine the solids

Cut the broccoli florets into thin slices no thicker than 0.7 cm (about 1/4 inch) so each piece has a flat face for the dressing to cling to. Place the sliced, bright-green florets in a large, shallow matte grey ceramic mixing bowl. Add the cooked chopped bacon (golden and crisp), the dried cranberries, almond slivers, and the finely sliced half red onion directly into the same bowl and gently toss the dry components together so colors and textures are evenly distributed.

Notes

• Slice broccoli thinly so the dressing clings and the texture stays crisp.
• Keep dressing separate if making more than a few hours ahead to avoid soggy florets.
• Toast the almonds briefly to deepen their flavor before adding to the salad.
• Cook bacon until just golden for the best balance of chew and crunch.
• Adjust lemon and sugar to taste to balance brightness and sweetness.