Summertime get-togethers…how many have you gone to or hosted this summer?  This past weekend we celebrated the 80th birthday of my dad, Jack McElroy—{4 great-grandchildren, 10 grandchildren, 4 daughters, 3 sons-in-law, our stepmom, and a few others who love him}.  Our family loves to pitch in and all contribute to the meal.  But this Broccoli-Craisin Salad always seems to be requested.

Recently, I have tweaked the recipe to include (or NOT include) about half of the mayonnaise I originally have made this with and I <shhhh! not everyone knows!> substituted plain Greek yogurt.  It worked amazingly well…and lowered the calories/fat grams by approximately 650 calories (yes, you read that correctly) and 80 grams of fat.  And added a significant hit (about 10-11 grams) of healthy protein.  And, honestly, you could even further reduce the mayo/increase the yogurt because of all the flavor variations in this salad.

This is a beautiful raw salad, a very healthy but oh-so-yummy addition to the array of delicious salads on the picnic table.  It has a slightly smoky (from the bacon), slightly sweet (from the Craisins and honey), slightly tart (from the vinegar), very mellow taste.  I have had MANY supposed broccoli haters be prompted to try just one tiny taste…only to find they enjoy it and come back for more!  We enjoy this salad all year long!  Hoping that your family enjoys it, too!

Broccoli Salad

ingredients:

2 heads broccoli crowns, cut into tiny florets
1/2 pkg Craisins (dried cranberries)
6 slices bacon, cooked and crumbled, optional
1/2 red onion, very thinly sliced
1/2 cup mayonnaise
1/2  cup plain Greek yogurt
3-4 tablespoons honey, warmed
3 tablespoons apple cider vinegar
1 cup roasted/salted sunflower seeds
freshly ground pepper

directions:

• in a small bowl, stir together mayonnaise, Greek yogurt, honey, and vinegar; set aside
• in a large bowl, combine first 4 ingredients. take liquid mixture and pour over broccoli mixture, tossing gently <go ahead!  use your hands!> to thoroughly coat and massage that  broccoli
• pour the dressed mixture into a large zip-top bag to go into the fridge.  every once in a while, give the bag a flip-over and a couple of squeezes to spread the yumminess all around
• when ready to go onto the table, pour the salad out into a serving bowl and top with sunflower seeds and a generous amount of freshly ground pepper.
• easy-peasy!

notes:

–  definitely prepare this at least 4 hours beforehand…up to 24 hours or so

–   the biggest hint I can offer to you for this salad is to cut the broccoli florets as small as you possibly can.  consider this a ‘labor of love’ and, oh, so worth it!  this will make it  MUCH more palatable to have little florets in your mouth as you munch on this salad rather than a big chunk of broccoli!  and the chopping can be done ahead of time, even a day or so, and simply stored in the fridge.  honestly, i have been known to sit in front of the television while doing it!  😉

♥     ♥     ♥     ♥     ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen