Broccoli Salad is a classic dish, and most of the recipes for it are very similar. Broccoli – check. Bacon – check. Cheese – check. Creamy dressing – check.
So why re-invent the wheel? What makes this recipe special? Well, let me tell you – it’s all about the ingredients. I’ve made quite a few changes to the standard bearers out there in the name of healthfulness, without sacrificing flavor or deliciousness. Not one bit.
Most of the recipes for broccoli salad I’ve read are too fatty, too creamy, too sweet. My goal was to cut down on the fat – less bacon, less mayo, less cheese. I couldn’t omit the bacon – the smokiness is just so lovely. But I did limit the bacon to 6 strips. I opted for part-skim mozzarella and shaved hard cheeses because they’re lower in fat than cheddar. But cheddar is so creamy and tasty! My solution was to include just a bit of cheddar. It works for me.
Sugar is another ingredient that I’m trying to limit these days. For this reason, I use raisins instead of Craisins because the raisins don’t included any added sugar. Trust me, you won’t miss the Craisins! There is sugar in the dressing for this salad, but much less than in other recipes, and I add the dressing one tablespoon at a time until the salad is dressed just enough. When I’m really trying to be good, I replace the mayo dressing with Silken Tofu Miso Sauce – it’s yummy! But a little indulgence can’t hurt every once in a while. It’s all in the margins, right?
I’ve added garbanzo beans to this recipe for Broccoli Salad, for the added protein and fiber. The addition is absolutely wonderful – the garbanzos augment the creaminess of the cheeses and the dressing, while also bringing some texture. If you’re cooking for someone who can’t or won’t eat beans, simply serve them on the side. Then mix them into your salad at the table. That’s what I do.
Broccoli Salad
Ingredients
- 5 cups fresh broccoli (one large head)
- 6 sliced bacon
- ½ red onion
- 2 T white wine vinegar
- 2 T granulated sugar
- ½ cup mayonaise
- ¼ cup cheddar
- ¼ cup part-skim mozzarella
- ⅓ cup Bel Gioioso shaved salad blend
- ⅓ cup raisins
- ⅓ cup garbanzo beans
Instructions
- Cook the bacon – Cook the oven in a 400 degree oven for 15-18 minutes, until crispy. Lay out on a paper-towel lined plate.
- Prep the veg and shred the cheese – Trim the dry ends and any leaves from the broccoli. Thinly slice the stems and chop into ½-inch pieces. Break the flowerets into very small pieces. Peel and mince the onion.
- Make the dressing – Mix the vinegar, sugar, and mayo. Stir until the sugar has dissolved and the dressing is very, very smooth. Crumble the bacon and salad blend.
- Combine – Add the broccoli, bacon, onion, garbanzo beans, and cheeses to a medium bowl. Stir in the dressing, 1 tablespoon at a time, until the salad is evenly coated but not goopy.
This Broccoli Salad just keeps getting better the longer it sits, so try to make it the day before you plan to serve it.
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