Broccoli Cranberry Salad with Greek Yogurt Dressing

This blog is dedicated to my husband, who is celebrating a milestone birthday today with his favorite Strawberry Rhubarb Pie and another favorite broccoli salad.  

Broccoli Cranberry Salad with Greek Yogurt Dressing and a few added twists. It's a lightened-up version of your favorite side dish! Made with fresh broccoli florets, dried cranberries, sunflower seeds, bacon, and a tangy Greek yogurt dressing, add the crunch of Asian noodles, and this make-ahead salad is sure to be a crowd-pleaser for your weekend. Blueberry Banana Oat Muffins were the perfect accompaniment for this spring salad lunch. Recipe previously posted. 

https://sockfairies.blogspot.com/2021/05/bluebery-banana-oat-muffin.html

 

The recipe below serves 4-6 and can easily be doubled. Allow 2 hours for the salad to be chilled. 

La Choy Asian Style Crunchy Noodles are a delicious blend of wheat and rice flour that’s quick-cooked to a crispy golden brown, so they're always light and crunchy. Perfect for soups and salads or even alone as a light snack. They can be substituted for croutons in recipes.
Broccoli Cranberry Salad with Greek Yogurt Dressing
Salad Ingredients:

• 6 cups broccoli florets, cut into bite-sized pieces
• ½ cup dried cranberries
• ¼ cup diced red onion
• ¼ cup sunflower seeds
• 3/4 cup halved grape tomatoes
• 4 bacon slices, cooked and crumbled
• Asian-Style Crunchy Noodles one cup

Greek Yogurt Dressing Ingredients:

• 1/3 cup plain Greek yogurt
• 1/3 cup mayo
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• ½ teaspoon kosher salt
• ⅛ teaspoon black pepper

Directions:

• Whisk together dressing.
• Mix all salad ingredients except noodles.
• Add as much dressing as needed to moisten the salad, but not soak it.
• Refrigerate for 2 hours. Add in crunchy noodles right before serving.

In case you are wondering, all is well at the lake, but it's freezing with today's high at 42. I was not prepared for this drastic weather change.