Broccoli and Bacon Salad


Creamy and tart–a great way to celebrate local broccoli!


Recipe from Rachel Oberg of the Great Barrington Produce Department

Serves 4 to 6


½ cup Greek yogurt

1/4 cup mayonnaise

1 tablespoon red wine vinegar

1 tablespoon honey

1 pound broccoli crowns, cut into small florets

½ cup chopped scallions (whites and greens)

½ cup golden raisins

½ cup roasted, salted sunflower seeds

8 ounces thick-cut bacon, fried and crumbled

Salt and pepper, to taste


  1. Whisk together the yogurt, mayonnaise, vinegar, and honey in a large bowl.
  2. Add the broccoli, scallions, raisins, sunflower seeds, and bacon to the bowl, gently folding the ingredients into the dressing. Taste, and add salt and pepper to your liking.