Easy,  Recipes,  Soups, Salads, & Sandwiches,  Vegetarian

Broccoli Salad

We went to a BBQ at a friend’s house over the weekend, and he said to bring a side or dessert. I didn’t want to bring something that anyone else would be bringing, so I went for one of our favorite salad recipes. It sounds like a weird combination of ingredients, but it’s super addictive. It’s fresh and crunchy and sweet and cool, and is just the type of unexpected hit that I like making for parties like this.

Broccoli Salad

Broccoli Salad
Cooking Light June 2002

4 cups broccoli flowerets, about 1 1/2 pounds
1 ½ cups green grapes, seedless, halved
1 cup celery, chopped
1 cup raisins
¼ cup sunflower seeds
⅓ cup light mayonnaise
¼ cup fat free plain yogurt
3 tablespoons sugar
1 tablespoon white vinegar

Combine the first 5 ingredients in a large bowl.

Combine mayonnaise and remaining ingredients, stirring with a whisk. Pour dressing over broccoli mixture, and toss well. Chill for 1 hour.

Yield: 8 servings (serving size: about 1 cup).

Nutritional notes:
Per Serving (excluding unknown items): 150 Calories; 4g Fat (24.1% calories from fat); 3g Protein; 28g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 81mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

Big Flavors Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

One Comment

  • Taylor

    This looks delicious! I love that you made it with yogurt instead of mayo or sour cream to lighten it up…I’ll be trying it soon!

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