Cranberry-Almond Broccoli Salad

Move aside broccoli salad drenched in a sweet cream sauce. There’s a new (healthier) recipe in town, and it does all the proportions right. Canola mayonnaise and greek yogurt used in moderation help broccoli shine. Center-cut bacon stays on target with what you’d expect from a broccoli salad, while dried cranberries add a tart note that’s simply divine.

Source: Amazing Recipe Makeovers, Oxmoor House; MyRecipes

1/4 cup red onion, finely chopped
1/3 cup canola mayonnaise
3 tbsp 2% reduced-fat Greek yogurt
1 tbsp cider vinegar
1 tbsp honey
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 cup broccoli florets (about 1 bunch), coarsely chopped
1/3 cup slivered almonds, toasted
1/3 cup reduced-sugar dried cranberries
4 center-cut bacon slices, cooked and crumbled

Soak red onion in cold water for five minutes; drain.

Combine mayonnaise and next five ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, and remaining ingredients. Cover and chill one hour before serving.