One of my favorite parts of Summer is how fresh the veggies in salads are and one of my favorite salads is Broccoli Salad…you know the one I’m talking about: lots of bacon, mayo, sugar, cheese…oh yah… and broccoli.
I decided that I needed to have it recently and although there are just some things you don’t want to mess with, I messed with this. In the past, I’ve made it with full fat mayonnaise and lots of sugar (one cup was upwards of 520 calories...for a side dish!!) and I thought there just had to be a way I could make it healthier and still yummy.
This is one of those make-ahead salads that’s actually better the longer you let it sit. So feel free to take this along to your next get together and save yourself some last minute hurrying by making it the day before. And who doesn’t love a one-bowl recipe!?
I think this recipe works well because by using broccoli slaw, there’s less surface area to cover so you don’t need as much “dressing”. That's my uneducated guess...if you have another theory, let me know J
2 cups of broccoli slaw (my grocery store sells this in the fresh produce section all packaged up)
3 slices of bacon, cooked to crisp, and chopped
¼ cup of golden raisins (I had a raisin, cranberry, cherry mix on hand)
¼ cup chopped walnuts
3 T light Ranch dressing
1 T honey
1/3 cup reduced fat shredded cheddar cheese
In a medium bowl, mix the slaw, bacon, raisins and walnuts together.
Add the Ranch dressing and honey and mix to incorporate.
Add the cheese and mix. Cover and refrigerate at least 4 hours; overnight is best.