Cranberry-almond broccoli salad

Indulge in a delightful culinary experience with this cranberry-almond broccoli salad. A perfect balance of sweet and savory flavors in every bite.

Ingredients:

• ¼ cup finely chopped red onion
• ⅓ cup canola mayonnaise
• 3 tablespoons 2% reduced-fat Greek yogurt
• 1 tablespoon cider vinegar
• 1 tablespoon honey
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 4 cups coarsely chopped broccoli florets (about 1 bunch)
• ⅓ cup slivered almonds, toasted
• ⅓ cup reduced-sugar dried cranberries
• 4 center-cut bacon slices, cooked and crumbled

Instructions:

1. Place red onion in cold water and let it sit for 5 minutes; then, remove the water.
2. Mix together mayonnaise, yogurt, vinegar, honey, salt, and pepper until well combined. Add the soaked red onion, broccoli, almonds, dried cranberries, and bacon. Refrigerate and let it chill for 1 hour before serving.

Summary:

• Calories: 1572 kcal
• Fat: 125 g
• Protein: 37 g
• Carbs: 90 g
• Potassium: 1534 mg
• Magnesium: 192 mg