Broccoli Salad with Lighter Creamy Dressing

Name: Broccoli Salad with Lighter Creamy Dressing
Prep time: 15 min
Total time: 15 min
Yield: 6 - 8 people
Ingredients: 500 g/1 lb broccoli florets; 150 g/5oz Bacon; 3/4 cup dried cranberries; 1/2 cup almond slivers; 1/2 red onion; 1/2 cup mayonnaise; 3/4 cup Greek yoghurt or sour cream; 1/4 cup / 65ml milk; 1/4 cup / 65ml lemon juice; 2 garlic cloves; 1 tsp each onion powder; 1 tbsp sugar; 1 1/2 tsp dried dill; 1 tsp dried parsley; 1 tsp salt; 1/4 tsp finely ground pepper

User Reviews

5.0

90 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
6 - 8 people
Calories
290 kcal

Broccoli Salad with Lighter Creamy Dressing

Kai Walton

Report

RECIPE VIDEO ABOVE. Slicing the florets creates a larger surface area so the dressing tenderises the broccoli more effectively, so the broccoli is tender crisp rather than a harsh, raw bite. I also like to have plenty of dressing because dressing soaked florets is my favourite part, so rather than a mayo only dressing, I opt to make more of a lighter dressing with less mayo that's pourable and coats every piece of broccoli thoroughly. Less oil, more dressing, more flavourings!

Share:

I Made This!

67 people made this

Print

19 people printed this

Save this

54 people saved this

Ingredients

Servings

Broccoli Salad:

500 g/1 lb broccoli florets (2 large heads, 22cm/9" diameter)
150 g/5oz Bacon , chopped then cooked until golden
3/4 cup dried cranberries (or raisins, sultanas or blueberries)
1/2 cup almond slivers
1/2 red onion , finely sliced

Dressing:

1/2 cup mayonnaise
3/4 cup Greek yoghurt or sour cream
1/4 cup / 65ml milk , low fat
1/4 cup / 65ml lemon juice (or cider vinegar)
2 garlic cloves , minced
1 tsp each onion powder , garlic powder, mustard powder
1 tbsp sugar
1 1/2 tsp dried dill
1 tsp dried parsley
1 tsp salt
1/4 tsp finely ground pepper

Add to Shopping List

Instructions

Cut the florets into slices no thicker than 0.7 cm / 1/4" thick.
Place in a bowl with remaining Salad ingredients.
Mix Dressing well in a large bowl - use a whisk to ensure it's all well incorporated. It will be thin and pourable - see video for consistency.
Pour all over Salad, toss well.
Cover and refrigerate overnight (minimum 2 hours). Remove from fridge and bring to room temperature before serving.

Notes

Let flavours meld - This is one of those salads that needs time for the flavours to meld and also for the dressing to soften the broccoli a bit. Raw broccoli is actually very crunchy and some people aren't a fan of that. But the dressing tenderises it a bit so it's tender crisp.
If you aren't a fan of raw broccoli in any form, then I suggest steaming the broccoli. Steaming is better than boiling because the florets get waterlogged.
Mayonnaise - I recommend Hellman's or S&W (I'm in Australia). Cheaper brands are too sour or too sweet. I don't use mayo much, so when I do I want the good stuff! (PS I love my Japanese Kewpie mayo, but it's not the best for this dish, flavour is too smooth :) )
Nutrition per serving, assuming 8 servings.