There is a certain broccoli salad that’s been popular at summer picnics and pool parties for decades. Variations abound, but it typically has both sweet and savory elements, a nutty crunch, and a rich, creamy dressing. It also typically happens to contain more bacon and mayonnaise by weight than broccoli, and often a lot of sugar, almost as if mocking the word “salad.”
This recipe achieves a similar taste in a much better-for-you way. It starts with broccoli florets (which are blanched to make them optimally tender) and features toasted nuts, raisins and red onion — just like the classic. But instead of a sugar-sweetened, mayonnaise-heavy dressing, Greek yogurt, mixed with mayonnaise and sweetened lightly with honey, provides a lusciously creamy base in a lighter, more healthful way. And instead of bacon, chopped sun-dried tomatoes add a savory, salty element.
You could add some crisped, crumbled bacon if its omission feels like a dealbreaker, but this way the salad is vegetarian, and acts a fresher-tasting counterpoint for any accompanying grilled meats.
Ellie Krieger is a registered dietitian, nutritionist and author who hosts public television’s “Ellie’s Real Good Food.” She blogs and offers a weekly newsletter at elliekrieger.com.