This simple Broccoli Salad skips the Mayo and uses Greek Yogurt! Takes 10 minutes to make!
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All yogurts are excellent sources of calcium, potassium, protein, zinc, and vitamins B6 and B12. What distinguishes Greek yogurt is its thicker, creamier texture because the liquid whey is strained out. Also, it contains probiotic cultures and is lower in lactose and has twice the protein content of regular yogurts.
Read more about the Health Benefits of Greek yogurt.
Broccoli is a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A (in the form of carotenoids), potassium and copper. Broccoli is also a good source of vitamin B1, magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin and selenium.Read more about The Health Benefits of Broccoli
- 1 (5.3 oz) container nonfat plain Greek yogurt
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp honey
- 1/2 tsp kosher salt
- 1/2 cup raisins
- 2 oz sharp cheddar cheese, finely diced
- 3 slices cooked bacon, finely chopped
- 4 cups finely chopped broccoli
- In a large bowl whisk yogurt, olive oil, honey and salt.
- Add raisins, cheese, bacon and broccoli and toss well. Serve immediately or store in the refrigerator for up to 3 days.