Maria’s Broccoli, Bacon and Cranberry Salad

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I have updated this delicious classic salad to be healthier than the old mayonnaise laden, heart-clogging bacon filled potluck favorite by using Olive oil mayo, Greek yogurt and less bacon.  I chose a center cut bacon which comes from the center of the pork belly. This area of the pork belly has 25% less fat. If you like raisins better than dried cranberries, certainly use them; I chose them for their beautiful color.

You can also add sunflower seeds, pumpkin seeds, slivered almonds, pecans, or walnuts. Feel free to make this salad a day before serving.

  • 1/3 cup finely chopped red onion
  • 1/2 cup olive oil mayonnaise
  • 4 tablespoons 2% reduced-fat plain Greek yogurt
  • 1.5 tablespoon cider vinegar
  • 1.5 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups coarsely chopped broccoli florets (about 1 bunch)
  • 1/2 cup dried cranberries, raisins or other dried fruit chopped the size of a pea
  • 4 center-cut bacon slices, cooked and crumbled

Soak red onion in cold water for 5 minutes; drain and pat with a paper towel .

Combine mayonnaise. Yogurt, vinegar, honey, salt and pepper in a large bowl. Stir well. Stir in the red onion, broccoli, cranberries, and bacon. Cover and refrigerate.


Serves 6.

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