Low Fat Broccoli Salad
Brighten up your table with this irresistibly fresh and **Low Fat Broccoli Salad**, a nutritious twist on the classic dish! Featuring crunchy blanched broccoli florets, sweet bursts of red seedless grapes, and the delicate nuttiness of toasted slivered almonds, this salad delivers on both flavor and texture. A zesty, creamy dressing made with **low-fat Greek yogurt**, a hint of honey, Dijon mustard, and apple cider vinegar ties it all together, creating a guilt-free side dish that's perfect for any occasion. With a quick prep time of just 15 minutes, this healthy broccoli salad is ideal for meal prepping, potlucks, or as a refreshing addition to your weeknight dinners. Packed with wholesome ingredients and loads of vibrant flavor, this easy recipe is sure to become a staple in your repertoire!
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Recipe Information
Ingredients
- 4 cups fresh broccoli florets
- 1 cup red seedless grapes, halved
- 0.5 cup red onion, finely chopped
- 0.5 cup slivered almonds
- 0.75 cup low-fat plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
Instructions
Begin by bringing a large pot of water to a boil over medium-high heat.
Add the broccoli florets to the boiling water and blanch them for 3 minutes or until they turn bright green and slightly tender.
Quickly drain the broccoli and transfer them into a bowl of ice water to stop the cooking process. This will help retain the bright green color and crunch.
While the broccoli is cooling, prepare the rest of the salad ingredients. Halve the grapes and finely chop the red onion.
In a small skillet over medium heat, toast the slivered almonds for about 3 minutes until they are lightly browned and fragrant. Stir frequently to prevent burning. Remove from heat and let cool.
In a large mixing bowl, combine the Greek yogurt, apple cider vinegar, honey, Dijon mustard, lemon juice, salt, and pepper. Whisk well until smooth and creamy.
Drain the cooled broccoli well and add it to the mixing bowl with the dressing.
Add the halved grapes, chopped red onion, and toasted almonds to the bowl. Toss until all ingredients are evenly coated with the dressing.
Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Before serving, give the salad a final toss and adjust seasoning if necessary. Enjoy your refreshing and low-fat broccoli salad!
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 1487 mg | 65% | |
| Total Carbohydrate | 100.9 g | 37% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 60.0 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2398 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
