This healthier broccoli salad tastes just like you remember–only it uses lighter ingredients overall and way less mayo. Foreman grill up the turkey bacon ahead of time and that will make the assembly that much easier. With the extra protein from the yogurt, along with the light cheese, bacon, and peanuts you could even make this broccoli salad a hunger satisfying lunch salad on its own. The mix of textures is a delight and the dressing is way low in sugar, which will make it a star in any diabetes cookbook.
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Serves 6 as a side dish
Broccoli Salad Ingredients
1/2 cup plain Greek fat-free yogurt
2 Tbsp canola mayonnaise
1 1/2 tsp sugar
2 Tbsp apple cider vinegar
2 medium or 3 small heads of fresh broccoli, separated into bite-size flowerets
1/3 cup red or sweet onion, chopped
3/4 cup light shredded Cheddar cheese
1/3 cup salted peanuts, chopped
4 slices turkey bacon, cooked
Broccoli Salad Directions
- In a large bowl combine the yogurt, mayonnaise, sugar, and apple cider vinegar.
- Add the broccoli flowerets, onion, cheese, peanuts, and bacon, and toss to combine well.
- Allow to marinate 30 minutes, or serve immediately.
