I consider myself to be “fair-weather” broccoli fan. If it’s tossed into a flavorful stir-fry or oven-roasted to perfection, then I’m in love with the green stuff! But if it’s sitting on a tray with other raw veggies, there’s a pretty good chance I won’t touch it. The thing is, although we know raw broccoli is a nutrition powerhouse (loaded with fiber, folate, and vitamins A, C, and K), it’s not the most exciting or tasty vegetable to eat on its own. So if can you relate with this situation, then this Lighter Cashew Broccoli Salad is perfect for you! This beloved salad is one that you’ve likely seen time and again at potlucks and family gatherings. Raw broccoli florets are mixed with red onion, crunchy cashews, and crispy bacon, then tossed in a sweet, creamy dressing. To keep this version on the lighter side, we’re using a bit less bacon that is a leaner turkey variety along with a made-over dressing that features nonfat plain Greek yogurt to keep it creamy without weighing the salad down. And to liven it up a little, in place of raisins we’re using sweet juicy grapes! So, jump on the broccoli bandwagon and enjoy this lightened up sweet and savory salad with dinner this week!
- Combine the chopped broccoli, red grapes, green grapes, red onion and chopped bacon in a large bowl; stir to mix.
- For the dressing, in a medium bowl, combine the mayonnaise, Greek yogurt, sugar and cider vinegar; whisk until combined and smooth.
- Pour the dressing over the broccoli mixture, stir to coat. Cover and refrigerate several hours or overnight.
- Just before serving add the cashews; toss to combine.
Leah Anderson is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.