Broccoli Salad

A friend posted this recipe on Pinterest. The original had pasta which I dropped. And sugar which I’ve replaced with Splenda.


Site Description

A healthy, hearty broccoli salad loaded with plump grapes and crunchy pecans tossed in a “skinny” Greek yogurt dressing!


  • 6 slices bacon, diced
  • 1 head broccoli, cut into florets and finely chopped
  • 2 cups seedless red grapes, halved
  • 1/3 cup diced red onion
  • 1/4 cup chopped pecans
  • Dressing
    • 1/2 cup plain Greek yogurt
    • 1/2 cup mayonnaise
    • 1/3 cup red wine vinegar
    • 1 tablespoon Splenda
    • 1/2 teaspoon dried thyme
    • Kosher salt and freshly ground black pepper, to taste


  1. To make the dressing, whisk together mayonnaise, Greek yogurt, vinegar, sugar, thyme, salt and pepper, to taste, in a small bowl; set aside.
  2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  3. In a large bowl, combine bacon, broccoli, grapes, red onion, pecans and Greek yogurt dressing.
  4. Serve immediately.

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