We’ve all been to a picnic on a hot day: family reunion, church get-together, school field trip, you name it. There are a few dishes that always seem to make an appearance, and broccoli salad is one of them. The big difference between this salad and that salad is that this one is a bit lighter, more refreshing, and easier on the waistline!
You know that broccoli salad your aunt (or cousin/grandpa/sibling) always brought to family get-togethers? The one with the thick mayo dressing that tasted amazing but you knew had about a zillion calories? Well, here’s a lightened up version for you to enjoy!
- 4 cups chopped broccoli florets
- 1/2 cup onion OR shallot, small dice
- 1/2 cup dried cranberries OR golden raisins
- 1/4 cup roasted pepitas
- 1/4 cup chopped green onions
- 1/4 cup light mayonnaise
- 1/4 cup nonfat Greek yogurt
- 1 tbsp honey
- 1 tbsp white wine vinegar
- 1/4 tsp ground mustard
- salt and pepper
In a small bowl combine the mayonnaise, Greek yogurt, honey, white wine vinegar, and ground mustard. Whisk to combine, ensuring there are no lumps. Season with salt and pepper to taste.
To a large mixing bowl, add the chopped broccoli, onion, pepitas, cranberries or raisins, and dressing. Mix well, and serve immediately. Store leftovers in the fridge for up to 4 days.