Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
Prepare broccoli as directed above, shaving the stems, thinly slicing on a diagonal, then separating the florets. Keep them separate from the stems.
Bring a large saucepan with about an inch of water to a boil. Add the broccoli stems, wait about 30 seconds, and add the florets. Cover and steam for two minutes, no longer. There won’t be any noticeable difference, but trust me, this is exactly how long to steam.
Quickly drain in a strainer or colander and rinse with cold water until cool. Drain very well.
In a mixing bowl, combine the yogurt, sour cream, vinegar, onion, and sugar. Taste and adjust, adding a little salt if desired. Add the broccoli and toss the coat with the dressing. refrigerate for an hour. Just before serving, fold in the rest of the ingredients. Serve immediately.
Nutrition: Based on 8 servings, 3 tablespoons sugar, nonfat yogurt, 4 ounces bacon: Calories 209; Total Fat 9 g 14 %; Saturated Fat 2 g 12 %; Monounsaturated Fat 4 g; Polyunsaturated Fat 1 g; Trans Fat 0 g; Cholesterol 18 mg 6 %; Sodium 287 mg 12 %; Potassium 400 mg 11 %; Total Carbohydrate 26 g 9 %; Dietary Fiber 2 g 10 %; Sugars 17 g; Protein 9 g 18 %; Vitamin A 8 %; Vitamin C 86 %; Calcium 7 %; Iron 7 %
Keywords: Bacon, Broccoli, Broccoli Salad, cranberries, Dried Fruit, nuts, Nuts and Seeds, Raisins, Salad, Side, side salads, Sour cream, Yogurt