Rating: 5 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 14

Broccoli salad is usually drowning in a creamy, often very sweet, dressing and studded with 1/2 pound crumbled bacon, making it more about the creamy dressing and bacon than about the actual broccoli. Ours uses a combination of canola mayonnaise and Greek yogurt to keep the calories in check. We opt for center-cut bacon (a bit less of it) and swap the usual raisins for lower-sugar dried cranberries to pack a subtle punch of tart. The best part of this salad? The longer it sits, the better it gets.

Callie Nash
Recipe by Cooking Light May 2016

Gallery

Iain Bagwell Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
10 mins
total:
1 hr 15 mins
Yield:
Serves 8 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak red onion in cold water for 5 minutes; drain.

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  • Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, and remaining ingredients. Cover and chill 1 hour before serving.

Source

Amazing Recipe Makeovers, Oxmoor House, copyright 2016.

Nutrition Facts

104 calories; fat 5.9g; saturated fat 0.8g; mono fat 3g; poly fat 1.5g; protein 4g; carbohydrates 11g; fiber 3g; cholesterol 4mg; iron 1mg; sodium 224mg; calcium 34mg; sugars 5g; added sugar 4g.
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