FESTIVE BROCCOLI
SALAD IN A HURRY
This broccoli salad is great for the holiday table. Slightly sweet sauce…love that! You can add a small amount of tart, dried
cranberries if desired. The trick
without parboiling the broccoli is to cut the florets real small, i.e. cut them
in halves and quarters as necessary.
4 cups
broccoli florets, cut very (1 L)
small
4 slices bacon, cooked crisp and crumbled
2 tbsp raisins, OR dried (30 mL)
cranberries (optional)
1/2 cup grated sharp Cheddar cheese, (125
mL)
divided
1/4 cup pecan halves (60 mL)
Dressing:
1/2 cup mayonnaise (125 mL)
1/4 cup Greek yogurt (60 mL)
Liquid sweetener to equal 1/4 cup (60 mL)
sugar
1/4 tsp salt (1 mL)
Prepare
broccoli. Rinse in a colander. Place in a salad spinner and spin all the
water out. Place broccoli in freezer for
10 to 15 minutes; don’t forget it in there!
In
large bowl, combine cold broccoli, bacon bits (reserve a few for the top),
raisins, OR dried cranberries, if using, 1/4 cup (60 mL)
grated Cheddar cheese and pecan halves.
In
small bowl, combine mayonnaise, Greek yogurt, liquid sweetener and salt. Pour over broccoli mixture and toss to coat
well. Serve immediately or refrigerate
until serving time.
Yield: 6 servings
1
serving
237.1
calories
7.8
g protein
21.3
g fat
1.8 g fiber