Broccoli-Cranberry Salad


  • 8 cups broccoli florets, cut into bite-size pieces
  • 1/3 cup finely chopped or diced red onion
  • 1/3 cup dried cranberries
  • 8 slices cooked, crumbled center cut or turkey bacon (or 1/3 cup Hormel low fat real bacon crumbles)


  • 1/3 cup light mayonnaise
  • 1/4 cup fat free or lowfat plain yogurt or light sour cream
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon sugar

Combine salad in a large bowl.

Combine dressing ingredients in a small bowl.

Add the dressing to the salad and toss until evenly coated. Refrigerate for at least an hour to let flavors blend.