Broccoli Bacon Salad

Jennifer Iserloh
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Makes 8 servings

Nonstick cooking spray
½ lb. nitrate-free turkey bacon
½ cup reduced-fat mayonnaise
½ cup fat-free Greek yogurt
2 Tbsp apple cider vinegar
2 Tbsp honey (increase to ¼ cup if more sweetness is desired)
1 head broccoli (about 1½ lb.), cut into very small florets
½ head cauliflower (about 1½ lb.), cut into very small florets
½ cup raisins
½ red onion, minced

Preheat the oven to 400°F. Coat a cookie sheet with cooking spray and spread out the bacon. Bake 10 to 15 minutes, until the bacon is crisp. Set aside.

In bowl, whisk the mayonnaise, yogurt, vinegar and honey until well-combined.

Chop the bacon. Add the bacon, broccoli, cauliflower, raisins and onion to the dressing. Toss well to coat.

Cover and refrigerate 1 to 2 hours. Stir before serving.

Nutrition facts (per serving): calories 191, fat 7 g (sat. fat 0.8 g), cholesterol 31 mg, protein 12 g, carbohydrates 25 g, fiber 5 g, sodium 180 mg, sugars 14 g

Recipe courtesy of Jennifer Iserloh, the Skinny Chef.

April 2013