Broccoli Salad With Lighter Creamy Dressing Recipes

LIGHTENED-UP CREAMY BROCCOLI SALAD

Steps:

• Combine the ice cubes, onions and 1 cup water in a small bowl. Let the onions soak for 10 minutes while preparing the rest of the salad, then drain and pat dry.
• Cook the bacon in a small nonstick skillet over medium-low heat until crispy, about 8 minutes. Transfer to a paper-towel-lined plate to drain, reserving 1 teaspoon drippings for the dressing. Finely chop the bacon strips and reserve.
• Whisk the buttermilk, sour cream, lemon zest and juice, reserved bacon drippings, 3/4 teaspoon salt and pepper to taste in a large bowl. Add the broccoli, onions and golden raisins to the dressing. Toss well, cover and chill for at least 1 hour and up to 4 hours.
• Before serving, toss well and season with additional salt and pepper. Transfer to a serving dish and top with the chopped bacon and sunflower seeds.

LIGHT BROCCOLI SALAD

Steps:

• Preheat your oven to 425 (if cooking bacon in the oven, instructions will include this method).
• Line the lower pan of a broiling pan with aluminum foil for easier cleanup. Place bacon on upper pan. Once oven is preheated, bake bacon on center rack for 20-30 minutes until edges are crispy. Time usually varies depending on thickness of your bacon. Set aside to cool.
• Meanwhile, make the sauce in a small bowl. Mix together plain nonfat Greek yogurt, mayo, lemon zest, lemon juice, spicy mustard, honey, salt, and pepper.
• In a large bowl, add salad ingredients: broccoli florets, diced red onion, julienned carrots, cranberries, sunflower seeds, and grated cheddar.
• When bacon has cooled, roughly chop or crumble into bits and add to the large bowl of salad.
• Add the dressing to the salad and stir to combine. Can be made a day ahead of time and stored for a couple additional days. Enjoy!