Lately I have found myself drawn to cold broccoli salads which is a good thing and a bad thing. The good thing about broccoli is that it is a great vegetable to eat with many nutrients (click here to learn more about broccoli), it’s especially great to eat raw…so what’s the bad part about broccoli salad?? Most of those salads that you buy in the markets are filled with mayonnaise adding unnecessary calories.
I remembered I had a recipe for a broccoli salad that was given to me by an old client, Penny. I found the recipe which was almost 15 years old and I loved the concept of it but not the calories. I took the raw broccoli salad recipe and made some changes to it and I have to say…I didn’t feel like I was missing anything and it felt like a healthy alternative to the traditional recipes…here is what I did:
- I substantially reduced the mayonnaise and added some olive oil
- I added a little dijon mustard
- I subtracted the sugar
- By making making this recipe my way…I went from 320 calories a serving to 175 calories a serving (not too shabby!)
Here is what I did to make this raw broccoli salad
Here is the broccoli floret
from the florets I cut them down and then chopped them
place chopped broccoli in a bowl
add remaining ingredients on top of the chopped broccoli
make the dressing
pour the dressing over the ingredients and tossed…
as you can see my salad is well dressed without the extra calories from the mayonnaise
of course I had to try it
This is a great recipe to bring to picnics or serve at a BBQ you can make it all in 24 hours in advance but I would recommend not putting the dressing on until you are ready to serve it. I am not a raisin lover but I will share that for this recipe it works, I wouldn’t add cranberry’s as they would be too tart and the raisins add a little of that sweetness without needing the sugar.
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Thank you again ~ Patty Limatola-Tanenbaum