Crisp, slightly sweet, Broccoli Salad -naturally gluten free
One of my September 2013 recipes for National Foundation for Celiac Awareness, now Beyond Celiac.
I read a label on pre-prepared salad at my local market, then remembered I had another broccoli salad recipe and played with it. My husband likes even more craisins and more sunflower seeds. I found I could substitute plain Greek yogurt for lite sour cream and it was excellent with about a 50% saving in calories.
1 small head of very fresh broccoli using only the flowerettes, cut very small. You could also shred the broccoli stalks to make salad go further.
4 slices cooked bacon, crumbled
2-4 tbsp (15-30 ml) green of green onions/spring onions, scallions, finely scissored
2-4 Tbsp (15-30 ml) finely chopped fresh parsley
¼ c (2 fl oz, 60 ml) mayonnaise- lite is fine
¼ c (2 fl oz, 60 ml) Greek yogurt (sour cream)
1+1/2 tsp (8 ml) white balsamic vinegar or lemon juice
1+1/2 (8ml) tsp sugar
1 tsp (5 ml) poppy seeds
3 tbsp (45 ml) craisins or golden raisins (sultanas)
3 Tbsp (45 ml) roasted sunflower seeds or chopped nuts
salt and pepper to taste
1. Mix everything together except for the broccoli. I often add one tablespoon of water or milk to thin dressing a bit more. We don't like thick dressings or any salad that seems to be drenched in dressing.
2. Then mix in broccoli. This has still tasted good the second night.
You can also add some shredded cheddar or shredded carrots or fresh corn for more and different crunch and texture. You might then need to add more dressing to make salad as moist as you like.
