Southern Broccoli Salad
Laurel Sanville

Southern Broccoli Salad

Salty, sweet, crunchy and creamy – this salad has it all! Swapping out protein-packed Greek yogurt for traditional mayonnaise makes a much healthier version of this potluck favorite. The salad can be stored in the refrigerator for up to two days, making for great leftovers.

Makes 7 cups


  • 1 1/2 pounds fresh broccoli
  • 1/4 cup finely chopped onion
  • 1/3 cup raisins
  • ¼ cup dry roasted sunflower kernels
  • 1 (6 ounce) container fat free plain Greek yogurt
  • 3 tablespoons white vinegar
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt


  1. Trim broccoli florets off of the stems. Cut large florets in half if needed to be bite-sized.
  2. In a large mixing bowl, combine broccoli florets, onion, raisins and sunflower kernels.
  3. In a small bowl, combine yogurt, vinegar, salt and pepper. Spoon over broccoli and toss.


  • Don’t cry over the onions! Placing peeled, whole onions in the freezer for 10 minutes prior to chopping can reduce eye irritation and tears.
  • Add some extra color and crunch to this dish by tossing in a handful of shredded carrots. Carrots can assist you in meeting your daily requirement of Vitamin A, a vitamin that is essential for eye and skin health!
  • Chopping the broccoli into small pieces may improve acceptance by the younger member of the family.
  • Store leftover sunflower kernels in the refrigerator to extend their shelf-life.

Nutrition facts panel for the southern broccoli salad


Woman and Daughter Cooking
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