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BroccoSalad

Makes 6 serving(s)

WHAT'S IN IT?

6 cups chopped, fresh broccoli flowerets (bite-size pieces)
1/2 small red onion
3/4 cup (3 ounces) shredded sharp cheddar cheese
1/2 cup dry-roasted peanuts
1/4 cup dried currants (or raisins)
1/4 cup real bacon pieces (50% less fat)

Dressing:
3 tablespoons regular or light mayonnaise
1/2 cup plain fat free yogurt
3 tablespoons sugar
2 tablespoons apple cider vinegar

STUFF YOU NEED

Cutting board
Cutting knife
Large serving bowl
Dry measuring cups
Small bowl
Measuring spoons
Small whisk or fork
Large serving spoon

HOW TO PUT IT TOGETHER

  1. Drop the broccoli on a cutting board and use a cutting knife to chop it into bite-size pieces. Toss the broccoli pieces into a large serving bowl.
  2. On the cutting board, slice 1/2 of a small red onion as thinly as you can. Scatter the onion slices all over the broccoli pieces in the bowl.
  3. One at a time, measure out the cheese, peanuts, currants (or raisins) and bacon pieces in dry measuring cups. Toss each into the serving bowl.
  4. Into a small bowl, plop in the measured mayonnaise, yogurt, sugar and vinegar.
  5. Whirl together these dressing ingredients with a small whisk or fork.
  6. Drizzle the dressing over the BroccoSalad. Toss together all the ingredients with a large serving spoon—or just leave it unmixed as a layered salad and stick in the spoon.

WHY IT'S GOOD FOR YOU

Per serving:
240 Calories, 14 g Total Fat, 4 g Saturated Fat, 20 mg Cholesterol, 280 mg Sodium, 20 g Total Carbohydrates, 4 g Dietary Fiber, 15 g Sugars, 12 g Protein, 25% Vitamin A, 110% Vitamin C, 20% Calcium, 6% Iron