I LOVE broccoli salad. The tangy, creamy dressing, the smoky bacon permeating through each bite, the fact that you can eat fresh raw broccoli by the bowlful and still feel good… it’s the best! Unfortunately, the traditional recipe is laden with fatty mayonnaise, tons of bacon and, sadly, it’s no longer a guilt free dish. I treat myself to it at one of the hospital cafes, as it’s better than chips or potato salad (as tasty as they are!).
Happily, I was flipping through my new issue of Cooking Light, and they had a recipe for a twist on the salad, made with dried cranberries and slivered almonds with a combination yogurt and mayo dressing. I am super mayo-averse (the sight of it gives me shivers…. yuuuuck!), so I used all plain Greek yogurt as my dressing base and it turned out fabulous. As a bonus, the yogurt provides extra protein. Yay! P.S. Yes, I hate mayonnaise. I know it’s weird. Not as weird as me hating ice cream. Which I do. Please don’t hate me…
This is better the longer it sits, so try and plan for a few hours between preparation and serving (one hour to chill, at minimum!).
This salad is gluten free, and it makes a large amount, so it’s great for crowds and parties. Welcome to your new picnic and potluck favorite!
cranberry almond broccoli salad (no mayo!).
recipe barely adapted from Cooking Light.
4 cups coarsely chopped broccoli (about one bunch)
3 pieces of thick, center cut bacon, cooked and chopped
1/4 cup red onion, finely diced
1/3 cup unsweetened, dried cranberries
1/3 cup slivered almonds
1/3 cup + 2 tablespoons of plain 2% Greek yogurt
2 tablespoons cider vinegar
1 tablespoon raw wildflower honey
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
To cook the bacon: I like to cook the bacon in the oven. Arrange the slices on a baking rack placed over a sheet tray. Cook in a 325 oven for 20-25 minutes, flipping once around the 10 minute mark. Let cool, chop and set aside.
Place the diced onions into a small bowl, and add cold water. Let soak for five minutes (this helps temper the sharp raw flavor). Drain.
In a large bowl, whisk the yogurt, honey, cider vinegar, salt and pepper together. Add the chopped broccoli, red onion, cranberries and almonds. Toss well to combine. Cover and chill in the refrigerator for at least one hour. Serve cold or at room temperature. Keeps for 2 days.
Serves 8 as a side.
**Please use all organic ingredients**