Go Back
+ servings

Creamy Low-Fat Broccoli Salad

Roz Ackerman
Here's a side dish that you can whip up in under 10 minutes making it perfect for any gathering when you have multiple dishes to prepare. Prep your salad and dressing in advance and then mix the yogurt dressing with your broccoli salad about 30 minutes before serving to maintain maximum freshness and that satisfying crunch.  
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4 people
Calories 117 kcal


  • 1 cup chopped red onion
  • 2 tsp white wine vinegar
  • 4 slices Applegate Turkey bacon cooked crispy and chopped
  • 1 cup fat free plain greek yogurt
  • 300 g broccoli florets
  • 1/4 cup dried cranberries


  • Using a small mixing bowl combine the greek yogurt and vinegar. You want the yogurt to be a little thinned out but still creamy.
  • In a large salad bowl mix the broccoli florets with the red onion, dried cranberries and bacon.
  • Pour the yogurt dressing over the top and toss until the broccoli is evenly coated.
  • Season to taste and enjoy!


In order to measure out 1 serving make sure you weigh your large salad bowl before you add all your ingredients. Weigh the salad again once you have combined everything and then subtract the original weight of the bowl. Take the total weight and divide it by 4 to calculate the weight of each serving and then portion out each serving into separate containers or separate bowls.


Serving: 4bowlsCalories: 117kcalCarbohydrates: 13gProtein: 12gFat: 2gCholesterol: 28mgSodium: 242mgPotassium: 112mgFiber: 2gSugar: 8gVitamin C: 31.4mgCalcium: 80mgIron: 0.5mg
Keyword Broccoli
Tried this recipe?Let us know how it was!