Broccoli Salad with Lighter Creamy Dressing Recipe

I like my Broccoli Salad with barely softened chew quite than a tough uncooked crunch, and loads of dressing that’s not excessively mayo-heavy. The dressing remains to be creamy, nevertheless it’s a lightened up mayo based mostly dressing with implausible flavourings – and there’s loads of it!

For a fair more healthy possibility, do that Broccoli Salad with a mayo-free Creamy Lemon Dressing or Ranch Dressing, or this Broccoli Salad with Bitter Cream dressing!

The mere point out of Broccoli Salad conjures up visions of large bowls of broccoli swimming in oily mayo dressing that’s typically too candy. Simply the thought makes my thighs begin increasing.

But I can not deny that I’m a sucker for a superb Broccoli Salad with a creamy dressing.

So in the present day, I’m sharing mine. Loads of dressing. A number of add ins to make the salad fascinating. And marinated broccoli with a softened crisp chew, quite than laborious uncooked crunch.

A BETTER RAW BROCCOLI

I do know some folks have a tough no! stance on uncooked broccoli. I’m professional uncooked broccoli in salads – so long as it’s had time to “marinate” and soften barely. It’s not a lot the stems that bothers me – I truly just like the crisp freshness of the stems. It’s the florets. They’re simply form of dry and crumbly when uncooked.

Answer:

a) give the salad time to marinate within the creamy lemon dressing which barely tenderises the broccoli. Each the acid and the oil within the dressing helps right here; and

b) slicing the florets thickly quite than leaving them entire. Extra floor space = higher marinating impact to take the laborious uncooked edge off the broccoli.

PLENTY OF LIGHTER MAYO DRESSING

This dressing is made with a mixture of mayonnaise, bitter cream or yoghurt, lemon and milk, plus flavourings. The bitter cream or yoghurt act as a thickener with a contact of acidity and the milk thins out the dressing, making it pourable for higher protection and so the florets absorb the dressing like a sponge. Loads of dressing flavourings compensate for utilizing much less mayonnaise.

PATIENCE IS A VIRTUE I STRUGGLE WITH

That is a type of salads that’s greatest made the day earlier than – or on the very least 2 hours earlier than serving.

I don’t take care of this effectively. I choose at it consistently straight after making it – and am at all times upset with the way it tastes, and I fret that it’s not going to style nice.

Have persistence my associates. Let time work its magic, let these flavours meld collectively, let the dressing marinate the broccoli. It’s so price it! – Johnsat x

PS If you happen to’re in a rush, I’d suggest steaming the broccoli. Steam, quite than boil – you need to keep away from water soaked florets. It is going to spoil the creamy dressing expertise.

WATCH HOW TO MAKE IT

Broccoli Salad with Lighter Creamy Dressing Recipe

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Serves: 6 Prep Time: 15 minutes

Nutrition facts: 290 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 500 g/1 lb broccoli florets (2 large heads, 22cm/9″ diameter)
• 150 g/5oz bacon , chopped then cooked until golden
• 3/4 cup dried cranberries (or raisins, sultanas or blueberries)
• 1/2 cup almond slivers
• 1/2 red onion , finely sliced
• 1/2 cup mayonnaise
• 3/4 cup Greek yoghurt or sour cream
• 1/4 cup / 65ml milk , low fat
• 1/4 cup / 65ml lemon juice (or cider vinegar)
• 2 garlic cloves , minced
• 1 tsp each onion powder , garlic powder, mustard powder
• 1 tbsp sugar
• 1 1/2 tsp dried dill
• 1 tsp dried parsley
• 1 tsp salt
• 1/4 tsp finely ground pepper

Instructions

1. Cut the florets into slices no thicker than 0.7 cm / 1/4″ thick.
2. Place in a bowl with remaining Salad ingredients.
3. Mix Dressing well in a large bowl – use a whisk to ensure it’s all well incorporated. It will be thin and pourable – see video for consistency.
4. Pour all over Salad, toss well.
5. Cover and refrigerate overnight (minimum 2 hours). Remove from fridge and bring to room temperature before serving.

Notes

1. Let flavours meld –  This is one of those salads that needs time for the flavours to meld and also for the dressing to soften the broccoli a bit. Raw broccoli is actually very crunchy and some people aren’t a fan of that. But the dressing tenderises it a bit so it’s tender crisp.
If you aren’t a fan of raw broccoli in any form, then I suggest steaming the broccoli. Steaming is better than boiling because the florets get waterlogged.
2. Mayonnaise – I recommend Hellman’s or S&W (I’m in Australia). Cheaper brands are too sour or too sweet. I don’t use mayo much, so when I do I want the good stuff! (PS I love my Japanese Kewpie mayo, but it’s not the best for this dish, flavour is too smooth 🙂 )
3. Nutrition per serving, assuming 8 servings.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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