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+ servings

Light and Fit Broccoli Salad

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Delish D'Lites


  • 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


  • 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)


  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!