Light Broccoli Salad
Sometimes a party salad just doesn't do it without all the fixin's! Therefore, this broccoli salad still includes cheddar and bacon, but is made lighter to greatly reduce the guilt. You and your party guests won't know the difference!
Equipment
Ingredients
- 2 heads Broccoli (about 1.25 lbs) cut into small fleurettes
- 1/2 whole Red onion diced
- 5 oz Carrots julienned (about a cup and a half)
- 1/2 cup Cranberries low sugar
- 1/3 cup Sunflower seeds shelled and roasted
- 6 oz Cheddar grated, aged preferably
- 5 strips Bacon
Tangy Creamy Dressing
- 3/4 cup Greek yogurt plain nonfat
- 1/2 cup Mayonnaise with the least processed ingredients possible
- 1 whole Lemon both zest and juice
- 2 tsp Spicy mustard or deli mustard
- 2 tsp Honey
- 1/2 tsp Salt or to taste
- 1/2 tsp Pepper
Instructions
- Preheat your oven to 425 (if cooking bacon in the oven, instructions will include this method).
- Line the lower pan of a broiling pan with aluminum foil for easier cleanup. Place bacon on upper pan. Once oven is preheated, bake bacon on center rack for 20-30 minutes until edges are crispy. Time usually varies depending on thickness of your bacon. Set aside to cool.
- Meanwhile, make the sauce in a small bowl. Mix together plain nonfat Greek yogurt, mayo, lemon zest, lemon juice, spicy mustard, honey, salt, and pepper.
- In a large bowl, add salad ingredients: broccoli florets, diced red onion, julienned carrots, cranberries, sunflower seeds, and grated cheddar.
- When bacon has cooled, roughly chop or crumble into bits and add to the large bowl of salad.
- Add the dressing to the salad and stir to combine. Can be made a day ahead of time and stored for a couple additional days. Enjoy!
Notes
Nutrition
Nutrition Facts
Light Broccoli Salad
Amount per Serving
Calories
150
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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