Lightened Up Broccoli Salad
I mentioned this the other day, but we have finally entered my favorite eating season – warm weather eating. For me this means lots of veggie & grain salads, grilled meats and fruit. Basically light, fresh food. I just crave it this time of year.
A few weeks ago I was craving a broccoli salad. An odd craving yes, but I love broccoli salad and realized that I hadn’t ever made one at home. I wanted to try pulling together a “lighter” version using Greek yogurt. It was delicious, especially with all the add ins – a little sweetness from raisins, a little savory from cheese and green onion, and some crunch from pecans. Of course, you can add a little salty bacon to the mix if you so desire (I am probably in the minority here, but do not feel the need to add bacon to such a great veggie salad! 🙂 )…it’s truly up to you!
- 1 lb broccoli floret, cut into bite sized pieces
- 4 scallions, chopped
- 4 oz colby jack or cheddar cheese, cut small pieces
- 1/2 cup raisins (I used 1/4 each of regular and golden)
- 1/2 cup chopped pecans
- 1/4 cup plain Greek yogurt
- 1/4 cup plus 2 tablespoons mayonnaise (I use reduced fat olive oil mayo)
- 3 tablespoons white vinegar
- 2 teaspoons sugar
- salt and pepper
- Blanch your broccoli by adding florets to boiling water for 1 minute. Immediately pull florets out and place into a bowl of ice water to shock and cool. Place florets onto a dish towel to dry.
- In a large bowl, combine Greek yogurt, mayonnaise, vinegar and sugar. Add your scallions, raisins and cheese to the dressing. Add dried broccoli florets to bowl and gently combine until dressing is distributed evenly. Add chopped pecans, salt and pepper (to taste) and mix.
- Chill in refrigerator for at least one hour before serving.
As much as I love writing about food (obviously), it’s always nice to change things up. I recently shared 10 Things I’ve Learned over at Gimme Some Oven…check it out!
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