Monthly Archives: August 2014

Broccoli Salad

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You know those recipes that just instantly remind you of your childhood, family gatherings and summer BBQ’s?  Well, this is one of those for me.  I hadn’t eaten this in years and actually had never made it in my own kitchen, until a while ago, one of my girlfriends hosted a summer BBQ and served this salad.  I went nuts for it and ate WAY more than my fair share.  Since then, I have been making batches of this salad to keep in the fridge for weekday lunches as it is so satisfying and nice to have on hand for a quick and easy lunch.

The only thing I wasn’t crazy about was the caloric value in the recipe, because lets face it…mayo, bacon, cheese…three delicious items, but when put together, not exactly the healthiest when consumed together in a “salad”. So, I wanted to revamp it a little.  First things first, there was no way I was going to eliminate the bacon…well, because bacon is delicious.  BUT, I could attack the mayo and omit the cheese.  So, I tweaked the mayo by using 2/3 greek yogurt and keeping 1/3 the mayo.  This still gave us the mayo “taste”, but allowed me to add a good source of protein in the form of greek yogurt, not to mention reducing the calories and fat.  Omitting the cheese is a case-by-case decision – if you are serving this for company, I suggest including it, but if it is a weekday lunch salad, I don’t think the salad absolutely needs it to be delicious!

I can’t wait to whip-up another batch of this salad soon…and I know it won’t last long!

Enjoy.

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Broccoli Salad

Yield:  6 servings, 1 cup each
Prep Time:  15-20 minutes
Cook Time:  5 minutes for the bacon

Ingredients:

  • 3/4 cup low-fat greek yogurt (or fat-free)
  • 1/4 cup  mayo/Miracle Whip Spread
  • 2 TBSP sugar (you can also substitute Splenda for the sugar – just use a touch less)
  • 2 TBSP white vinegar
  • 6-8 cups fresh broccoli florets
  • 6 slices bacon (whatever your family favourite is!)
  • 1 small red onion, chopped
  • 1.5 cups of raisins or craisins, whichever you prefer
  • 1 cup of shredded cheddar cheese (optional)

Directions:

Prepare bacon according to package directions or using your favourite method (I love baking my bacon in the oven, on a baking sheet.  So easy to do and clean-up is a breeze!)  Once bacon is cooked and cooled, crumble bacon into bite-sized pieces and set-aside.

In a bowl, mix together the greek yogurt, mayo, sugar and vinegar and stir well.

Wash and dry the broccoli florets.  Cut into smaller bite-sized pieces.

In a large bowl/container (with a lid is a great option, to make storage/clean-up easier!) mix together the broccoli florets, the dressing, bacon, onion, raisins and cheddar cheese (if you are using it).  Mix well.

Place the salad in the fridge for a minimum of 1 hour, or longer, to allow the flavours to develop.

Serve and keep cold.

Enjoy.

Recipe adapted from Kraft Kitchen (and from my friend NP!)

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Filed under Appetizers, Healthy, Mains, Salads, Side Dishes