With all the summer salads floating around at family and company picnics this summer, you probably think you’re making the healthier choice by picking up the broccoli salad instead of the macaroni salad, right?
But unless you are careful most broccoli salads are drowning in a sweet creamy based dressing and have about a pound (or more) of bacon in them.
A cup of macaroni salad can have as many as 350 calories and 22 grams of fat !!!! Did you know that? ugh … I sure didn’t until I researched it. The traditional broccoli salad you might find at Whole Foods for example can still be around 250 calories.
We decided to try and lighten this up a bit since the main ingredient does contain such great nutrients. Our recipe uses a combination of whole organic Greek yogurt and mayo to cut back on the calories, fat and GMOs. We also use honey as a sweetener instead of regular sugar.
Instead of the classic raisins we decided to change things up and add dried cranberries to compliment the red onion and yogurt.
There is bacon in our salad, but we chose to go to the butcher and ask for 4 slices of center cut. There is less fat and local is always best. If you are vegan, feel free to omit, the salad is spectacular either way!
If you are making this salad for an event, or even for dinner, we suggest making it at least the day before. The longer the broccoli salad sits the more the flavors blend but it also gets SUPER cold !!
If I must say, without bragging, this is a really R-E-A-L-L-Y good broccoli salad and I feel a better choice than potato or macaroni salad as broccoli offsets everything!
Recipe Adapted from: Cooking Light Magazine
I used all organic ingredients (when possible) when making this recipe, and hope you do too! 🙂