Back-to-Basics Broccoli Salad
This healthy broccoli salad is a lighter (but delicious) version of this classic deli salad!
This Back-to-Basics Broccoli Salad is great for just about any occasion. When you're preparing food for a party or a picnic, you don't want to spend all of your time on complicated side dishes. That's why this healthy broccoli salad recipe is really a winner. It's simple to make, but it doesn't sacrifice any flavor. One bite of this deli salad, and you'll be coming back for seconds. It's not all about the broccoli either. What makes this side dish salad so great is that the broccoli is complemented with cauliflower, bacon, and peas to give a texture that will have you talking. Give this recipe a try, and you won't be disappointed.
From the Chef: I usually feel great about getting my share of veggies in when I have broccoli salad until I remember that it's probably loaded on way-too-much mayonnaise. In order to make a broccoli salad recipe I actually felt good about, I wanted to see if I could make a version that used yogurt for part of it instead to lighten it up. And it worked! It's a touch sweeter than a typical broccoli salad, but I think that makes it even tastier.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, The Lighten Up Cookbook: 103 Easy, Slimmed-Down Favorites for Breakfast, Lunch, and Dinner Everyone Will Love.
Serves8
Preparation Time10 min
Cooking Time5 min
Ingredients
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 2 cup frozen peas
- 1 pound fresh cauliflower
- 1 pound fresh broccoli
- 6 strips bacon, chopped
- 1/2 cup light mayonnaise
- 1/2 cup low-fat plain yogurt
- 1/2 tablespoon sugar
- 1 cup shredded reduced-fat mozzarella cheese
Instructions:
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Bring a large pot of water and 1 tablespoon of salt to a boil. Drop the peas into the water for 3 minutes, then lift with a slotted spoon, or wire mesh sieve, and drain.
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Cut cauliflower and broccoli into bite-sized pieces.
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In the same boiling water, boil the cauliflower for 3 minutes. Then lift out and drain, running under cold water to cool the vegetables.
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In the same boiling water, boil the broccoli for 2 minutes. Then lift out and drain, running under cold water to cool the vegetables.
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In a small frying pan, cook the bacon over medium heat until browned and lightly crisp, about 8 minutes. Drain well on paper towels.
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In a small bowl, combine the mayonnaise, yogurt, sugar, and the remaining 1/2 teaspoon salt to create a dressing.
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When the vegetables have cooled, toss with the dressing. Taste for seasoning. Add the bacon and mozzarella cheese, and stir gently until well mixed.
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Serve immediately or cover and chill in the refrigerator until ready to eat.