Light and Fit Broccoli Salad

Your family is going to beg you for broccoli from this point on.  I promise! :::long pause::: Huh? :::another long pause::: Why? Well, this light and fit broccoli salad is the bomb dot com, that’s why!  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.  I have to admit, it didn’t make a lot of sense to me at first.  I like broccoli, but the thought of mayo and broccoli did not compute in my head.  I guess I finally broke down and threw caution to the wind, and I’m definitely glad I did.  This salad is so complex in flavors, it’s got it all! Tender broccoli, crunchy nuts, crisp onion, chewy cranberries & a tangy dressing.  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.  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.

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!

5 from 1 vote

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Light and Fit Broccoli Salad

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4

Author Delish D'Lites

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

1. Mix up the mayo, mustard, agave, vinegar and tarragon dressing. Set it aside.
2. Chop up the turkey bacon and cook until crisp in about a teaspoon of olive oil. Drain and set aside to cool.
3. 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.
4. 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.
5. 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!