Yes, a healthier version of the classic. Yes, it is just as delicious.
In an effort to healthify (that should be a real word by the way) some classic dishes, I've reworked the broccoli salad that everyone knows and loves into something that you can feel good about eating and still enjoy. Now, I'm not big on a lot of the low-fat stuff because I'm a firm believer in the 'everything in moderation' saying, but with certain things I'll okay it. For example, mayo. If you're going to make something with low-fat or 'light' ingredients, pick something that you wouldn't necessarily use so you don't make up for it in other ways. Low-fat usually means they're making up for lack of flavor with things like sugar and extra sodium. So by all means, use the regular mayo here if you'd like. It won't be the end of the world since part of it is replaced with yogurt. Yep, good for you Greek yogurt. And you won't even notice the replacement! My husband, the pickiest eater I know, even likes this salad. So if he does, chances are you will, too!
Oh, and the bacon? Leave it out and replace it with some Salad Topping. It has a hint of the bacon and the sunflower seed all rolled into one. Easy peasy.
Better For You Broccoli Salad
4 servings (About 1 1/4 c each)
• 4 c broccoli florets (about 1 med head)
• 1/2 c thinly sliced celery
• 2 TB diced red onion
• 1/3 c dried cranberries
• 2 1/2 TB McCormick Salad Topping
• 2 TB light mayo (I used Kraft)
• 4 TB plain Greek yogurt
• 1 1/2 TB sugar
• 1 tsp white wine vinegar
• pinch salt
1. Combine first five ingredients together in large bowl.
2. Mix remaining ingredients together then toss with broccoli mixture.
3. Chill for at least two hours before serving.