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Broccoli Salad

Broccoli Salad

Christine L.

A healthy, bright salad. Originally submitted to

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet


  1. Combine the broccoli, onions, raisins, and sunflower seeds.
  2. In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.
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Blanch the broccoli florets (drop them into boiling water for 1 minute, then drain or put into a salad spinner to dry) before adding the other ingredients and dressing. 100% improvement.


This salad was great with a few modifications. First blanch the broccoli. Second double the dressing and use real mayonnaise (it's only a couple of tablespoons for Pete's sake!) and Third ADD BACON.


I loved this! Such wonderful flavor and can be made in a snap! I always blanch broccoli, as I don't like that real raw flavor and it brings out the green. I also added salt and pepper, had low fat mayo and full fat yogurt. I only had a tangerine so used the juice from that and also a bit of the grated rind thrown in. It really brought out a beautiful flavor and the color of bits of orange. I didn't have sunflower seeds so threw in a few cashews for crunch. The textures are also wonderful in this salad and so healthy. Will definitely be a summer staple in my house. It was nice to find one that didn't take bacon, as my husband doesn't eat pork.