Broccoli Salad

I love broccoli.  In fact, I have no idea why there are people who don't like it!  It's one of the healthiest foods out there!  

When, in adulthood, I came across broccoli salad, I was instantly intrigued.  But since I have a sensitive stomach, the heavy coating of mayonnaise usually did not agree with me.  Plus, I don't like mayo - it's not good for you or for your diet.  And so I started looking for a broccoli salad dressing that was mayo free.  It was surprisingly difficult - impossible! - to find.  When I perfected my chicken salad recipe, I thought for sure I could find a similar Greek yogurt recipe for broccoli salad.  However, almost all of them were half mayo.  Ugh! 
 

After several attempts, I've settled upon this for my go-to broccoli salad recipe.  Mr. Higgins and I cannot get enough of it.  We have to force ourselves not to eat it all in one sitting.  The dressing is light - you won't like it if you're used to tons of thick, rich mayo - but it's yummy with the hint of hotness from the cayenne.  

 

Broccoli Salad à la Picky Doniamarie

 

8 servings (side dish) = 111 calories each (using real bacon bits and 2% cheese)

 

4 cups or 2 heads of broccoli

1 cup sliced grapes

1/4 cup red onion

3/4 cup craisins

1/3 cup cheddar cheese, shredded or cubed

4 TB bacon or bacon bits

2 TB sliced almonds

Dressing:

1/2 cup non-fat plain Greek yogurt

4 TB sugar

2 TB white wine vinegar

pinch of cayenne, optional

-Combine yogurt, sugar, vinegar, and cayenne.  Mix well and refrigerate.

-Chop broccoli, grapes, onions.  Combine with bacon, cheese, and craisins.

-Pour dressing over broccoli mixture and toss to coat.

***Add almonds just prior to serving (otherwise they get soggy).

Will keep in the refrigerator for 2-3 days.  

Enjoy!