Sweet & Spicy Broccoli Salad
Greek yogurt, sharp cheddar, and pepper jelly dressing—a fresher, healthier salad with a bold spicy kick.
Sweet & Spicy Broccoli Salad with Cheddar and Pepper Jelly Dressing
Getting ready for a family event, I wanted something new. This is a healthier version than the original and has a fresher taste with a bold and spicy kick.
If you want pans that heat evenly and clean easily, this is the newer Ninja set I recommend.
Time
- Active: about 20 minutes (blanch, chop, mix)
- Chill: at least 1 hour (best made the day before)
Nutrition Facts
Serving size: about ¾ cup · 1 of about 8
- Calories ~210
- Protein 9 g
- Fat 14 g
- Carbohydrates 12 g
- Fiber 2 g
- Sodium ~320 mg
All nutrition facts are AI generated and approximate.
Ingredients
Dressing
- ⅔ cup Greek yogurt
- 3 Tbs red wine vinegar
- 2 Tbs olive oil
- 2 tsp Dijon
- ⅓ cup hot pepper jelly
- 1 Tbs red pepper flake
Salad
- 12 oz fresh broccoli
- 6 mini sweet peppers (cut in rings)
- ½ red onion (chopped)
- ⅓ cup sunflower seeds
- 8 oz sharp cheddar (cut into small cubes)
Directions
- Blanch and shock the broccoli—about 1½ minutes in boiling water, then straight into ice water.
- In a large bowl, mix broccoli with the other salad ingredients.
- In a small bowl, whisk dressing ingredients and stir into the vegetables.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- This salad will last 3–4 days in the refrigerator.
- If you are planning an event, it is good to make the day before.