Are you looking for a side dish to take to tonight’s barbecue (something healthier because Wednesday’s 4th of July festivity desserts got the best of you)? Good, old-fashioned broccoli salad is your solution. My mom used to make this multiple times every summer when I was growing up. There’s something about the combination of the crunchy broccoli and cashews, crisp bacon, and sweet chewy raisins all in one bite. Kids stereotypically don’t like this cruciferous vegetable, but broccoli salad made a believer out of me and my sister.
Of course, I “healthified” this tasty, not so traditional, run of the mill side dish using reduced fat mayo with olive oil and sour cream. Definitely a great addition to any dinner or lunch party, seems to remind everyone of their cozy childhood home and mom. If leftovers unexpectedly happen it’s even better the next day for lunch with some whole grain crackers and baby carrots. A-ma-zing!
Stay cool, enjoy your broccoli, and have a wonderful weekend.
Serves 10-12 (as a side)
- 2/3 cup REDUCED-FAT MAYO with OLIVE OIL
- 3 tbsp APPLE CIDER VINEGAR
- 1/3 cup SOUR CREAM, REDUCED FAT
- 2 tbsp SUGAR
- SEA SALT AND PEPPER TO TASTE
- 10 cup FRESH BROCCOLI FLOWER CLUSTERS, (cut from 2 big bunches)
- 1 small RED ONION, diced
- 1 cup RAISINS
- 2/3 cup CASHEWS, DRY ROASTED, NO SALT, chopped
- 1/2 cup SUNFLOWER SEED KERNALS
- 10 slices TURKEY BACON, cooked, crumbled
- In a large mixing bowl whisk mayo, sour cream, vinegar and sugar together. Add salt and pepper to taste.
- Stir in broccoli pieces, diced onion and raisins until well coated with dressing. Refrigerate until ready to serve. Before serving add chopped cashews, sunflower seeds and crumbled bacon. Serve cold. Serving size (for 12 people) about ¾ cup salad.
VARIATIONS: Use chopped almonds for cashews or dried cranberries for raisins.
NUTRITION INFO PER SERVING (calculated for 12 servings): 180 calories, 9g fat, 1.5g sat fat, 15mg cholesterol, 22g carb, 1g fiber, 12g sugar, 7g protein