Broccoli-Cranberry Salad

  • Yield 4-6 servings


1 large fresh broccoli head, cut up
1/3 cup low fat sour cream
1/2 cup low fat mayonnaise
1 tablespoon apple cider vinegar
1/2 cup dried cranberries
1/4 cup sunflower seeds
1 tablespoon jarred real bacon bits


  1. Cut broccoli into small florets.  Discard large stems.
  2. Steam or boil florets for 5 minutes or until crisp-tender. Drain and immediately drop in a bowl of ice water.
  3. In a medium bowl, mix sour cream, mayonnaise, and vinegar. Drain broccoli and stir into sour cream/mayo blend.  Repeat with cranberries, sunflower seeds and bacon bits.
  4. Let stand 10 minutes to blend flavors. Best served chilled.