Broccoli Salad
- Broccoli Salad
- Recipe
- Ingredients
- Instructions
A healthy, hearty broccoli salad loaded with plump grapes and crunchy pecans tossed in a “skinny” Greek yogurt dressing!
I hope you’re not getting tired of these healthy recipes left and right. I’m still trying to stick to my New Years resolutions as I also stuff my face with this, this and this. But have no fear – I have a cheeseburger soup, cheddar bay biscuits and zucchini “chips” coming up this week! But first, let’s talk salad.
Now I have always been a bit skeptical about raw broccoli. I’ve always had it baked, fried, or smothered in something, but never raw. But when I saw this gorgeous, vibrant broccoli harvest salad from Eat Yourself Skinny, I just had to give this raw broccoli thing a chance, and boy am I glad I did.
From the plump grapes to the crunchy broccoli florets – which I might add is amazing and not weird at all – to the crisp bacon bits, this is one of the best salads I’ve ever had. The dressing is even made “skinny” by swapping out half the mayo with Greek yogurt, and with the red wine vinegar, you get a sweet tanginess that melds so well with the rest of the veggies. The best part about this is that it doesn’t even taste healthy at all!
Recipe
Yield: 6 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Ingredients
Instructions
1. To make the dressing, whisk together mayonnaise, Greek yogurt, vinegar, sugar, thyme, salt and pepper, to taste, in a small bowl; set aside.
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
4. In a large bowl, combine pasta, bacon, broccoli, grapes, red onion, pecans and Greek yogurt dressing.
5. Serve immediately.
