Update: This post has been updated on 5/10/17 with a video and new photos. I hope you make this delicious lightened-up broccoli salad!
It’s only Wednesday and this week has already gotten the best of me. Marc has been sick for the past couple of days and all day today (on my day off AND the nicest day of year, yet) I’ve been feeling juuuuust on the verge of sickness – a nagging sore throat, intense fatigue, and just feeling icky overall.
On top of that, I had a total pregnancy brain moment last night when I was making us tomato soup and grilled cheese and went to shake up the box of tomato soup (hey – no judging. Plus, it was Pacific Foods which doesn’t have a ton of crappy stuff in it) after I took the lid off. If you can just imagine tomato soup on your floors, on the cabinets, on the counter, in your hair, on your face, and down your shirt, that’s pretty much the scene you can imagine I was in. AND I was wearing my favorite white maternity shirt. Thank God for Oxiclean.
Anyways, I’m crossing my fingers that I wake up tomorrow not feeling sicker than I do today, and refreshed for the rest of the week.
On the bright side, I have a super yummy broccoli salad for you to be the star at the next potluck.
I think at some point, we’ve all had a spin off this broccoli salad. Whether it was without the cranberries and cashews or perhaps with broccoli AND cauliflower, it’s been around the block. At least at the potlucks and barbecues I’ve been to, it makes it’s appearance frequently.
While the typical broccoli salad recipe uses all mayonnaise in the dressing, I cut wayyyy back on the stuff and went halfsies with some plain yogurt. Not only did that cut a ton of calories, but it also made it less greasy. I also took out all of the sugar and used just a tablespoon of honey. For just a tiny bit of flavor and tang, I also added some dijon mustard to the dressing.
Along with the bacon, cranberries, red onion, and cashews, you can’t even tell this salad is lightened up!
- 5-6 cups chopped broccoli about 1 large head of broccoli
- 1/2 red onion thinly sliced
- 1/2 cup cashews roughly chopped
- 1/2 cup cranberries
- 5 slices of bacon cooked until crispy and crumbled
- 1/3 cup mayonnaise I used olive oil mayonnaise
- 1/3 cup plain yogurt
- 1 tablespoon honey
- juice from one lemon
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon salt
- In large bowl combine broccoli, onion, cashews, cranberries, and bacon.
- Whisk together mayo, yogurt, honey, lemon juice, mustard, and salt.
- Pour dressing over broccoli mixture and stir well to combine.
- Serve immediately or refrigerate until ready to serve.