Broccoli salad is high on the lists of requests from all of my kids. My oldest son even makes it upon request and I’d have to admit his recipe is just a bit (a tiny bit) better than my original recipe. He uses some heavily smoked local bacon that really puts the taste up a notch or two. He also doesn’t care to make the light side version, but for the sake of our waistlines, I do.
I have had several versions of broccoli salad and am quite the food critic. I have an aversion for fruit and nuts in my salads. I don’t like the sweet taste of fruit in my food. Fruit deserves it’s own special place on the side of my plate, all by its lonesome. The fruit get’s eaten raw and in whole form, perfect for my tastebuds.
My recipe is calls for broccoli, bacon, cheese, greek yogurt, milk, mayo, vinegar and sugar. Sorry no fruit or nuts allowed! I also use a sugar substitue like Truvia on occasion, to really knock down the calorie count.
- 3 cups (approx 2 heads) broccoli cleaned & chopped (I like my pieces on the bigger side)
- ½ lb bacon fried crisp and cut into pieces
- 4 - 6 oz shredded cheese
- 1 small red onion diced
- ¾ plain no fat greek yogurt
- 2 TBSP Skim Milk
- ¼ white vinegar
- 3 packets Truvia (or ¼ cup sugar)
- 4 tsp light mayo
- Place broccoli, onion, bacon and cheese in large bowl.
- In a seperate container (jar with a lid works great) place yogurt, milk, mayo and sugar. Mix well. Add in vinegar and shake until well blended.
- Pour dressing mixture over the broccoli mixture and coat well.
- Store in refrigerator for at least 2 hours before serving.
- Stir and enjoy!
Be sure to serve the salad very cold for best taste. What’s your favorite broccoli recipe?
About Michele Brosius
That looks really good, and would make a great dish to make for potlucks and carry-in dinners.