Broccoli Grape Salad (with Greek yogurt!)

Who likes chicken salad? Who likes broccoli? Who likes easy fun recipes? If you said yes to any or all of those, keep reading 🙂

At a family gathering last summer, my aunt and her family made a broccoli-mayo salad with grapes and bacon and other tasty things in it. My cousins and I helped assemble it, and I have wanted to try and recreate it ever since!

This one definitely is different. It doesn’t have mayo, but instead has greek yogurt. I also added pecans and cherries! We also had some already-chopped-up cauliflower in the fridge so I dumped that into the bowl for some added veggies 🙂

I whipped together this recipe in a half hour this afternoon and was very pleased with it when I had some for lunch! Using inspiration from my aunt’s recipe plus a few I found online, it turned out delicious if I do say so myself. In order to sweeten up the bitter yogurt-based dressing I had to add more sugar than I’d hoped, but you could add more honey if you want, or go without sugar if you don’t mind the taste. Either way I’d say it’s a pretty clean recipe.

I meant to add poppy seeds to the dressing, but we didn’t have any :/ Me, of course halfway through making it before checking to see if we even had the ingredients I had in mind, continued making it without. But that would be a good addition!

Like chicken or pasta salad, this recipe, too, can have many variations. Next time I’m going to add celery, thyme, and poppy seeds. Try substituting any tree nuts for the pecans; use apple cider or balsamic vinegar. If you like pepper, add that in along with the salt. Add your favorite herbs! And be sure to comment the results of your experimentation 🙂

 

Turkey Salad with Plain Greek Yogurt

Yield: 4-6 servings

Ingredients

  • 1 cup plain Greek yogurt
  • 1/4 cup honey
  • 1 Tbsp sugar
  • 1 Tbsp lemon juice
  • 1 Tbsp red wine vinegar
  • 1/2 tsp salt
  • 3 cups broccoli, chopped very small
  • 1/2 cup cauliflower, chopped very small
  • 1/2 cup grapes, cut in fourths
  • 1/2 cup pecans, chopped small
  • 3 Tbsp dried cherries

Instructions

  1. Make the dressing by mixing the first 6 ingredients.
  2. Add the other ingredients to the sauce and combine thoroughly. Store in the refrigerator up to a week or two.

 

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