Classic Broccoli Salad

Classic Broccoli Salad is dressed with a creamy Greek yogurt dressing and topped with bacon, raisins, and sunflower seeds. Kroger is the sponsor of this article.

I'm thrilled to share a dish in honor of people's History Month that was influenced by one of the most significant people in my life: my mother.

The kitchen is where I have some of my favorite memories of my mother. She was always preparing something, and I was usually in the kitchen. I'm sure I was sneaking nibbles of whatever she was cooking, but I'd like to think I also contributed a little.

She is the one who first introduced me to cooking and truly sparked my interest in both. I'll be forever grateful for that. 

This year, we haven't been able to see one other very often, and that has been quite difficult. Mom, I can't wait to give you another bear hug!

One of my favorite past times has always been preparing meals from my youth, but now much more so! Even in times when we must be apart, it makes me feel connected to family and allows me to relive those treasured experiences. 

Growing up, my mother cooked a broccoli salad that was one of my all-time favorites for any occasion! I've already posted a recipe for vegan broccoli salad with a creamy cashew dressing, but recently I had a longing for the traditional recipe, so I came up with this one. It's just like the broccoli salad I ate growing up, but lighter.

When tasting this dish, I took a piece and was immediately transported back to a time when my mom and I had been in the kitchen preparing this salad for a family barbecue. It tastes so much like her recipe!

Classic Broccoli Salad Ingredients  

• 5 cups chopped broccoli florets, about 2 large heads
• 3 slices of cooked bacon, pork or turkey bacon work
• ½ cup sunflower seeds
• ½ cup raisins
• ⅓ cup diced red onion
• ¾ cup plain full-fat Greek yogurt
• 1 ½ Tablespoons apple cider vinegar
• 1 Tablespoon honey
• 1 Tablespoon water
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• sprinkle of garlic powder

Instructions 

1. If you haven't previously, prepare the bacon by following the directions on the package. Although I prefer to cook it in the oven, it can also be prepared in the microwave or a pan on the stovetop.
2. Yogurt, apple cider vinegar, honey, water, salt, pepper, and garlic powder are whisked together in a small basin.
3. Toss the bowl with the broccoli, sunflower seeds, raisins, red onion, and bacon. Dressing should be drizzled over the salad and then tossed to coat.
4. Refrigerate container with a lid. Before serving, let settle for at least 3 to 4 hours. It also works well to leave the salad out overnight because it tastes better the next day.

Substitutions & Notes

• Raw broccoli: Ensure that the broccoli you use is raw and fresh. This recipe does not call for cooked or frozen broccoli! Try this roasted broccoli quinoa salad if you're searching for a salad that includes cooked broccoli. 
• Version for vegetarians: You can skip the bacon or substitute tempeh or coconut bacon.
• Use a dairy-free Greek yogurt for the dairy-free variation. Personally, I enjoy using coconut milk yogurt as a dairy-free substitute. It works well and is thick like Greek yogurt.
• Add cheese - Some versions of the traditional broccoli salad contain cheese, but I'm sticking with my mom's recipe because it doesn't! Shredded cheddar cheese is a great addition if you want to add cheese.
• To bake bacon, preheat your oven to 400 degrees Fahrenheit. Place the bacon on a baking sheet with a rim and cover with foil. Cook for around 20 minutes, or until crisp and fully cooked bacon. Using a fork or tongs, remove the bacon off the baking pan, and then place it on a plate covered with several paper towels to absorb any bacon grease.