Light and Creamy Broccoli Salad

Votes: 5

How to Make - Easy Creamy Broccoli Salad

Time: 1 hour 35 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 107, total fat 4.5 G., saturated fats 2 G., proteins 5 G., carbohydrates 14 G., fiber 3 G., cholesterol 9 mg, sodium 198 mg, sugar 7 G.

A healthy, low-calorie broccoli salad can be delicious! It's all about the light, creamy dressing. Mayonnaise is replaced with a mixture of semi-skim sour cream and yogurt. And to keep the broccoli from becoming boring, crispy fried bacon accompanies it. Just two strips per bowl of salad will liven up the flavor without adding unnecessary calories. Choose high-quality bacon with as few additives and salt as possible. Garnish the salad with contrasting notes of light-colored raisins and sprinkle with toasted shelled seeds, which will harmoniously complement the juicy broccoli with their rich flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 strips of lightly salted bacon
0.5 cups ice cubes
Half a medium red onion, thinly sliced
0.5 cups of sour milk or yogurt
1/3 cup low-fat sour cream
1/4 tsp finely grated lemon zest
1 tbsp. freshly squeezed lemon juice
6 1/2 cups broccoli florets (about 1 lb), cut into bite-sized pieces
1/3 cup light raisins
2 tablespoons salted roasted sunflower seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bacon, red onion, sour milk, yogurt, sour cream, lemon, broccoli cabbage, raisin, sunflower seeds

Cooking the dish according to the recipe:

Combine ice cubes, onion, and 1 cup of water in a small bowl. Let the onion soak for 10 minutes while you prepare the salad, then drain and pat dry.
In a small nonstick skillet, cook the bacon over medium-low heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain, reserving 1 teaspoon of the rendered fat for vinaigrette. Finely chop the bacon strips and set aside.

In a large bowl, combine the buttermilk, sour cream, lemon zest and juice, reserved bacon drippings, 3/4 teaspoon salt, and black pepper to taste. Add the broccoli, onion, and light-colored raisins to the dressing. Mix well, cover, and refrigerate for 1-4 hours.
Before serving, stir well and season with additional salt and pepper to taste. Transfer to a serving platter and sprinkle with fried bacon bits and sunflower seeds.

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