I totally forgot about this salad until I came across it at a deli over the weekend. I normally avoid any kind of salad dressed in a heavy mayo based dressing because kind of defeats the point of it being healthy when its drenched in mayo, and sugar.
I went home determined to take this classic summer salad recipe, and turn in into a version I could enjoy guilt free.
I came up with this recipe, and I have to say its pretty spot on. It's a great option for easy make ahead meals because it actually tastes even better once it sits overnight, and it can be made all in one bowl with no cooking required.
1 Large Head Rough Chopped Broccoli
1/4 Cup Diced Red Onion
1/4 Cup Rough Chopped Walnuts
2 Tbs Sunflower Seeds
1/8 Cup Unsweetened Dried Cranberries
3/4 Cup 0% Greek or Plain Yogurt
3 TBS Light Mayo
1/2 Tbs Swerve Sweetener/ Sugar Free Syrup/Pure Maple Syrup
1/2 Tsp Digon Mustard
3 Tbs White Vinigar
1/2 Tsp Salt
-Chop up broccoli, walnuts, and onion and add to a large bowl.
-In a separate bowl whisk together all the ingredients for the dressing.
- Add dressing to the broccoli mixture, add in cranberries, and fold together.
-Cover and refrigerate for at least 30 min before eating, the flavours really come together once it has some time to marinate.
-This makes about 4 portions, and will last at least 3-4 days in the fridge.
This is a great healthy salad to bring to a summer picnic, bbq, or take to work for lunches.