Skinny Broccoli Salad

Michelle Murphy

1 medium head of broccoli, chopped into small pieces

¼ cup red onion, diced

¼ cup sunflower kernels

¼ cup raisins, or 1 (1 oz) box

½ cup plain Greek yogurt

1 TB sugar

1 ½ TB white vinegar

3 to 4 slices bacon, cooked crisp and crumbled

Combine broccoli, sunflower kernels, raisins, and bacon in a large bowl. Set aside.

Stir together Greek yogurt, sugar, and vinegar in a small bowl. Pour over the top of broccoli mixture and stir evenly to coat.

Tastes great when served immediately. If you need to refrigerate it for later, you may want to prepare a bit more of the dressing to add in case it gets a little dry.

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