Your family is going to beg you for broccoli from this point on. Â I promise! :::long pause::: Huh? :::another long pause:::Â Why? Well, this light and fit broccoli salad is the bomb dot com, that’s why! Â I’ve seen variations of this recipe in lots of different Southern cooking magazines, on various cooking shows and I’ve even seen Paula Deen make it. Â I have to admit, it didn’t make a lot of sense to me at first. Â I like broccoli, but the thought of mayo and broccoli did not compute in my head. Â I guess I finally broke down and threw caution to the wind, and I’m definitely glad I did. Â This salad is so complex in flavors, it’s got it all! Tender broccoli, crunchy nuts, crisp onion, chewy cranberries & a tangy dressing. Â This recipe will definitely change the way you think about broccoli.
1 large head broccoli, cut into 1/2-inch (about 5-6 cups)
1/3 cup dried cranberries
1/3 cup sliced almonds, toasted
1/4 cup green onions, sliced (about 3 green onions)
8 slices low sodium turkey bacon, chopped
salt & pepper
olive oil
Dressing
1/2 cup lowfat canola mayo (I love Hellman’s)
1 tablespoon whole grain mustard
2 tablespoons agave nectar
3 tablespoons vinegar (cider, red wine, champagne all work fine)
1 tablespoon fresh tarragon, chopped (optional)
Mix up the mayo, mustard, agave, vinegar and tarragon dressing. Â Set it aside.
Chop up the turkey bacon and cook until crisp in about a teaspoon of olive oil. Â Drain and set aside to cool.
Chop the broccoli into florets and blanch in salted boiling water for 1 minute. Â Immediately shock the broccoli by placing it into a bowl of ice water to stop the cooking process. Â You can also run cold water over the broccoli.
Place the cooled broccoli into a bowl. Â Add in the cranberries, almonds, bacon and green onions. Â Add in a good pinch of salt and pepper.
Add in the dressing & stir to combine.
And voilà ! This broccoli salad is my new go to way to enjoy this good-for-you veggie.  It’s a great potluck dish, and is also a great veggie option for the holidays! Feel free to mix and match your favorite add-ins.  Raisins, chopped apricots and dried cherries are all great options, as well as walnuts, pumpkin seeds, & sunflower seeds.  Make it your own!

Light and Fit Broccoli Salad
Ingredients
- 1 large head broccoli cut into 1/2-inch (about 5-6 cups)
- 1/3 cup dried cranberries
- 1/3 cup sliced almonds toasted
- 1/4 cup green onions sliced (about 3 green onions)
- 8 slices low sodium turkey bacon chopped
- salt & pepper
- olive oil
Dressing
- 1/2 cup lowfat canola mayo I love Hellman's
- 1 tablespoon whole grain mustard
- 2 tablespoons agave nectar
- 3 tablespoons vinegar cider, red wine, champagne all work fine
- 1 tablespoon fresh tarragon chopped (optional)
Instructions
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Mix up the mayo, mustard, agave, vinegar and tarragon dressing. Set it aside.
-
Chop up the turkey bacon and cook until crisp in about a teaspoon of olive oil. Drain and set aside to cool.
-
Chop the broccoli into florets and blanch in salted boiling water for 1 minute. Immediately shock the broccoli by placing it into a bowl of ice water to stop the cooking process. You can also run cold water over the broccoli.
-
Place the cooled broccoli into a bowl. Add in the cranberries, almonds, bacon and green onions. Add in a good pinch of salt and pepper.
-
Add in the dressing & stir to combine.
Recipe Notes
Feel free to mix and match your favorite add-ins. Raisins, chopped apricots and dried cherries are all great options, as well as walnuts, pumpkin seeds, & sunflower seeds. Make it your own!
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5 Responses
Thank you for sharing all of these wonderful recipes. Do you think you can provide a printer friendly version of this one?
Hi Eliztaicha,
I just added a printable recipe, enjoy!
I love broccoli. Going to tray