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  Low Fat Greek Yogurt Broccoli Salad 4 Cups Chopped Broccoli Florets (must be fresh not frozen)1 Cup shredded carrots4 Green Onions chopped1 8 oz. Container Plain Greek Yogurt1/4 Cup Fat Free Mayonnaise1/4 Cup Apple Cider Vinegar1 Tablespoon Splenda2 Teaspoons Garlic Powder1 Teaspoon Onion Powder1 Teaspoon PaprikaSalt & Pepper to TasteOptional: (These add a bit extra flavor & crunch)1/4 Cup Bacon Bits1/4 Cup Sunflower Seeds

Prep Time 7 hours 27 minutes
Cook Time 7 hours 27 minutes

Ingredients

  • 4 Cups Chopped Broccoli Florets must be fresh not frozen1 Cup shredded carrots4 Green Onions chopped1 8 oz. Container Plain Greek Yogurt1/4 Cup Fat Free Mayonnaise1/4 Cup Apple Cider Vinegar1 Tablespoon Splenda2 Teaspoons Garlic Powder1 Teaspoon Onion Powder1 Teaspoon PaprikaSalt & Pepper to Taste

Instructions

  1. Wash and cut veggies and set aside in large bowl. Mix together 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.