Broccoli Salad

prep time:: 30 min
total time:: 1 hr 30 minutes including fridge time

Makes 8 servings

This is my low fat. healthier spin on a traditional broccoli salad. This dish is flavorful, colorful, and full of crunch. It’s a great dish to mix up the night before and is more flavorul the next day. Great as a side dish or a vegetarian main course. This dish takes a lot of prep time since you have to chop the florets and everything else that goes into it, but is sure worth the effort!
Of course, if you would like, you can make the original version with regular mayo and pork bacon. And yes Martha, you can substitue Miracle Whip if you don’t like mayo!

ingredients

Salad Ingredients
8 cups fresh broccoli florets
4 slices turkey bacon, cooked crispy
1 can (15 oz) mandarin oranges, rinsed and drained
1 cup chopped walnuts
1/2 cup yellow onion, diced (Vidalia is best)
1/2 cup raisins
Dressing Ingredients
3/4 cup Olive Oil based mayo (or fat free mayo)
1/4 cup Splenda
2 tablespoons red wine vinegar

directions

1
Mix all salad ingredients except the oranges together in a large bowl. The oranges are best added when the dish is ready to be served. But the oragnes can be added with the rest of the ingredients for extra oranged flavor is you prefer.
2
Comgine all the dressing ingredients together in a separate small bowl and wisk until combined. Pour half the dressing on the salad and toss to coat. Pour the remainder of dressing on the salad and toss to coat.
3
Refrigerate for at least one hour before serving to allow flavors to combine.

notes

If you don't like nuts, sub sunflower seeds for walnuts. For more tartness, sub dried cranberries for raisins. For more citrus flavor, add orange zest before serving

Source: Kristina Hannon