Not your grandmother’s mayo-laden broccoli salad, this healthier take incorporates both broccoli and cauliflower for double the crucifer power. And instead of drowning in mayonnaise, we keep it lighter, and add some sweet tang with the addition of apple cider vinegar and Greek yogurt. You’ll want to let this salad sit so the flavors can marinate, but be sure to hold the bacon until right before you serve the salad so it doesn’t turn soggy.
How to Make It
In a large bowl, combine mayonnaise, yogurt, honey, vinegar and chopped onion. Mix until combined. Add broccoli, cauliflower and raisins and toss until broccoli and cauliflower are fully coated. Cover and refrigerate at least 2 hours before serving.
Sprinkle with bacon and serve chilled or at room temperature
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CookL: CG
