Layered Broccoli Salad

Bring back this favorite recipe that used to be served at many a family picnic and baby shower. Our make-over version saves lots of calories and fat without sacrificing oomph.

6 cups chopped broccoli (cut into 1/2″ bite-size pieces)
1 small red onion, very thinly sliced
2 ounces shredded extra-sharp cheddar cheese
2/3 cup seedless raisins
1 1/2 ounce (about 1/3 cup) dry-roasted peanuts*
6 slices bacon, cooked and crumbled

DRESSING

2 tablespoons mayonnaise
1/2 cup nonfat plain yogurt
1/4 cup sugar
1 tablespoon plus 2 teaspoons red wine vinegar

In a large glass serving bowl, layer all the salad ingredients except the bacon.

Whisk together all the dressing ingredients in a bowl or shaker container. Pour the dressing evenly over the salad.

Cover, and refrigerate until ready to serve. Toss on the bacon just before serving. Serves 6.

Per serving: 272 cal, 14 g fat, 4 g sat. fat, 3 g fiber. (Original recipe, per serving: 726 cal, 67 g fat, 19 g sat. fat.)

*For flavor variety, use sunflower seeds or chopped, toasted walnuts.

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