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Classic broccoli salad with all the flavor and none of the guilt

On The Vintage Mixer I share recipes with simple, seasonal ingredients, ones which our grandmothers would recognize. And my best meals are always shared.

Everyone loves a good broccoli salad but often we think we are being healthy when we're really not. The broccoli is often overshadowed by loads of mayo and bacon.

This recipe still has the flavor of traditional broccoli salad with no guilt.

I dress the salad with Greek yogurt then flavor it with red onion and bacon (using less than traditional recipes). I like currants in my broccoli salad, but feel free to use raisins, cranberries or cherries too. And for recipes like this I usually double the amount of raw veggies per dressing (if you're looking at a classic recipe). I do the same for carrot salad. I promise if you try this you'll agree, it's full of flavor without being full of saturated fat! My husband, the bacon and broccoli lover, can't stop eating this salad. I always catch him going back to the bowl for just a few more bites.

Broccoli salad recipe

Ingredients:

  • 2 heads of broccoli
  • 1/3 pound bacon, cooked until crispy
  • 1 cup walnuts, chopped
  • 1/2 red onion, chopped (about 1/2 cup)
  • 1/2 cup currants
  • 1/2 cup Greek yogurt
  • 2 tablespoons sugar (I use raw cane sugar)
  • 2 teaspoons white vinegar

Directions:

  1. Heat the oven to 375 degrees F. Spread out the chopped walnuts on a baking sheet then toast for 8 minutes or until fragrant.
  2. Meanwhile, in a large skillet over medium heat, cook the bacon until crisp. Let cool over a paper towel to drain off some of the grease. Once cooled, crumble into bite-sized pieces.
  3. Chop the broccoli florets into bite-sized pieces, discarding the broccoli stems or saving for another use (we like to dip ours into hummus).
  4. In a large mixing bowl, stir everything together.

Disclosure: This post is part of a collaboration between Fiber One and SheKnows

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