This post may contain affiliate or referral links. Read more about this in our disclosure policy.
We love the summer produce available and how it helps flesh out our menu in yummy and healthy ways. One of our all time favorite dishes is a Broccoli Salad. This is also one of my favorite recipes at the church potlucks I tend to bring it because it is easy and healthy, that way I know there is, at least, one healthy option for me. I've had the full-fat version with real mayonnaise multiple times and loved it but knew that wasn't truly healthy despite the vegetables in it, and when you are trying to lose four kids worth of baby weight every little bit helps! So I set out to create an alternative, and this is what I came up with. It's satisfying and healthy!
My oldest daughter is a broccoli lover and will eat it no matter what, my test subjects were my other two older ones. They were skeptical, my son took a bite said he liked the sauce not the broccoli and my three years said the same thing though I think she was just repeating her brother.
Low Fat Greek Yogurt Broccoli Salad Recipe
4 Cups Chopped Broccoli Florets (must be fresh, not frozen)
1 Cup shredded carrots
4 Green Onions chopped
1 8oz. Container Plain Greek Yogurt
1/4 Cup Fat-Free Mayonnaise
1/4 Cup Apple Cider Vinegar
1 Tablespoon Splenda
2 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Paprika
Salt & Pepper to Taste
Optional: (These add a bit extra flavor & crunch)
1/4 Cup Bacon Bits
1/4 Cup Sunflower Seeds
Wash and cut veggies and set aside in large bowl. Mix yogurt, mayonnaise, vinegar, Splenda and seasonings in small bowl until blended and smooth. Will be slightly tangy to taste. Pour over prepped veggies and mix thoroughly coating all vegetables. If desired mix in bacon bits and sunflower seeds. Cover and refrigerate for 3-4 hours before serving.
Note: Some people like a little sweeter dressing than others. You can add more Splenda (or preferred sugar/sugar substitute) one tablespoon at a time to adjust taste to your desire.