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Broccoli Crunch Salad


This recipe was created in partnership with Liz Weiss, MS, RD of Liz’s Healthy Table.

Try it with DiGiorno pizzeria!™ THIN Margherita Pizza for a balanced spin on pizza night.


  • 6 cups bite-size broccoli florets
  • 3 tablespoons 0%-fat plain Greek yogurt
  • 2 tablespoons low-fat mayonnaise
  • 2 teaspoons pure maple syrup
  • 2 teaspoons apple cider vinegar
  • 3 tablespoons cranberries, dried
  • 3 tablespoons almonds, sliced
  • Kosher salt and pepper, to taste


  1. Steam the broccoli florets for 3 minutes. Once steamed, immediately remove to a bowl and place in the refrigerator, uncovered, to cool, about 20 minutes.
  2. While the broccoli is cooling, place the yogurt, mayonnaise, maple syrup, and vinegar in a bowl and stir to combine.
  3. Top the broccoli with the dressing and stir until the florets are evenly coated. Top with the cranberries and almonds, and season with salt and pepper to taste.