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    Home » Type » Side Dishes

    Crunchy Broccoli Salad with Creamy Dressing

    Published: Mar 4, 2015 · Modified: Jan 24, 2022 by Faith · This post may contain affiliate links · 11 Comments

    Crunchy Broccoli Salad with Creamy Dressing

    The first time I ever dyed my hair was freshman year in college. I’m naturally a dirty blonde (which I have always thought was quite an unfortunate term for hair color), and decided to go a little lighter. It was so ridiculously similar to my natural color, it wasn’t even worth the effort.

    Crunchy Broccoli Salad with Creamy Dressing 2

    It's a mistake I haven’t repeated.

    Recently, I decided to go red.

    (What can I say? Sometimes it’s just time for a change.)

    Crunchy Broccoli Salad with Creamy Dressing 3

    Speaking of change, as someone who grew up thinking that the only way to eat broccoli was boiled to mush, this salad is somewhat of a revelation and a good reminder of how delicious broccoli is when cooked properly (i.e., not to mush, lol).

    Crisp-tender broccoli dressed in a creamy, but light dressing that’s accentuated with crispy turkey bacon and crunchy sunflower seeds. A touch of fresh lemon juice and dill brighten up the whole dish.

    I’m telling you, this salad is broccoli unleashed.

    Crunchy Broccoli Salad with Creamy Dressing 4

    Print
    Crunchy Broccoli Salad with Creamy Dressing
    Prep time:  15 mins
    Cook time:  10 mins
    Total time:  25 mins
    Yield: 4 servings
     
    Ingredients
    • 1 lb (450 g) broccoli, chopped into bite-sized florets (about 4 cups chopped)
    • 2 teaspoons olive oil
    • 3 slices turkey bacon, chopped
    • 3 tablespoons mayo
    • 3 tablespoons Greek yogurt
    • 1 teaspoon fresh lemon juice
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon garlic powder
    • 1 teaspoon fresh chopped dill (or ¼ teaspoon dried dill)
    • 1 small red onion, quartered and thinly sliced cross-wise
    • 2 stalks celery, thinly sliced
    • 2 tablespoons roasted, unsalted sunflower seeds
    Instructions
    1. Fill a medium saucepan with water and bring it to a boil; salt the water, then add the broccoli and cook until fork-tender, about 90 seconds. Drain the broccoli and transfer it to a bowl filled with ice water to cool completely. Once cooled, drain well and set aside.
    2. Heat the oil in a medium-large skillet over medium heat. Add the bacon and cook until crisp, about 3 to 5 minutes, stirring frequently. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain any excess oil. Reserve for topping.
    3. Whisk together the mayo, yogurt, lemon juice, salt, black pepper, garlic powder, and dill in a large bowl. Stir the in the broccoli, parsley, onion, and celery into the dressing.
    4. To serve, transfer the salad to a serving bowl and top with the bacon and sunflower seeds. Serve immediately.
    Notes
    To Make This Salad a Day Ahead: Make the salad up through step 3 above; hold off on adding the bacon and sunflower seed topping until right before serving.
    3.5.3251

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    Reader Interactions

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    1. Tassie says

      October 01, 2022 at 2:27 am

      Hello Faith! This sounds delicious! I was just wondering, before I make this recipe, is there parsley involved? I noticed it in the directions, but not in the ingredients list. Thanks!

      Reply
      • Faith says

        October 06, 2022 at 5:42 pm

        Hi Tassie, Thank you very much for your comment! No, there isn't parsley in this; I see it in the directions and I will remove that! But with that being said, this would be delicious with some fresh chopped parsley if you want to add some! :)

        Reply
        • Tassie Adams says

          October 10, 2022 at 7:36 pm

          Thank you so much for getting back to me. I think I’ll try it both ways. Thank you for the recipes!

          Reply
    2. Savita @ ChefDeHome says

      March 05, 2015 at 6:41 pm

      I'm huge fan of salads! This broccoli salad is sure a great change from mush-steamed broccoli! :) I also liked the lemony yogurt dressing! yumm!

      Reply
    3. Medha @ Whisk & Shout says

      March 05, 2015 at 6:00 pm

      Congrats on the hair change! Love broccoli and love this salad.

      Reply
    4. Aunt Gretchen says

      March 05, 2015 at 7:31 am

      Photo of the RED, or it didn't happen! :-D

      Reply
    5. Nicola - Pink Recipe Box says

      March 05, 2015 at 2:08 am

      Love all the crunchy textures in this dish!

      Reply
    6. Marissa | Pinch and Swirl says

      March 04, 2015 at 2:30 pm

      Hey, let's see a photo of those new red locks Faith! :)

      And this salad? Yum Yum Yum! Love ALL of the flavors...

      Reply
    7. Erica says

      March 04, 2015 at 7:53 am

      hehe :) I want to see a picture of the red!!! I am a dirty blonde as well ;). I once died my hair super dark...and I cried for weeks. I'm meant to be lighter! This salad looks delicious

      Reply
    8. Rosa says

      March 04, 2015 at 4:37 am

      A delicious salad! Great texture and flavours.

      Cheers,

      Rosa

      Reply

    Trackbacks

    1. Wasabi Cucumber Avocado Dressing + Spiralized Cucumber Salad - Peas And Crayons says:
      March 9, 2016 at 9:19 am

      […] Crunchy Broccoli Salad […]

      Reply

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    Hi, I'm Faith!

    I’m the writer, recipe developer, photographer, and food stylist behind An Edible Mosaic. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had. Welcome to An Edible Mosaic!

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