The Pioneer Woman Tasty Kitchen
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A Better Broccoli Salad

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Level: Easy

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Description

I was craving a fresh and crunchy broccoli salad, but I wanted to make some changes that would cut back on the fat, calories and added sugar. I also have to admit, I am not a big fan of imitation bacon, used in some preparations, so I wanted to use just enough crispy center cut bacon to give it great flavor.

Ingredients

  • 4 slices Center-cut Bacon
  • 6 cups Small Broccoli Florets
  • ¾ cups Shredded Carrot
  • ¼ cups Chopped Red Onion
  • ¼ cups Salted Sunflower Seed Kernels
  • ¾ cups Reduced Sugar Craisins
  • ¼ cups Olive Oil Mayonnaise
  • ¼ cups Plain Fat-free Greek Yogurt
  • 1 Tablespoon Agave Nectar
  • 2 Tablespoons Fat-free Buttermilk
  • ½ teaspoons Salt
  • ½ teaspoons Freshly Ground Black Pepper

Preparation

Preheat the oven to 400 F. Line a rimmed baking sheet with foil and lay the slices of bacon in a single layer. Put pan into the oven and bake for 15-20 minutes until the bacon is crisp. Carefully remove pan from oven. Cool and crumble the bacon.

Blanch the broccoli by dunking it in a pot of boiling water for 1 minute. Remove it from the oven and put it in an ice bath until chilled.

Combine the blanched broccoli, bacon, carrots, onion, sunflower seeds and Craisins in a large bowl.

Combine mayonnaise and the remaining ingredients in a small bowl and whisk to combine. Pour dressing over broccoli mixture and toss well. Chill for 1 hour.

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