I have always loved the broccoli salads that the grocery stores provide, but they are soooo heavy and fat filled. We’ve discovered after time, using low fat mayo, sour cream, and the like get to a point where we prefer it. I know it sounds crazy. We started ordering our groceries online and one order recent we ordered reduce fat mayo and got the full fat version. It was one thing so we decided it wasn’t worth making a fuss and when we cracked it open after being used to the reduced fat version….talk about a difference. Reduced fat is where we are at and it’s really good. Granted we are picky on brand and we are Hellman’s reduced fat mayo all the way. So for this recipe….reduced fat mayo (forget that miracle whip junk!!!) works amazeballs!!! It’s one of those dishes where you just want to bury your face in it and forget the rest of the meal. Maybe I’m just a salad junky, but this stuff is good. When the other half gives me the OMG look, I know I did good and I got it for this recipe as well.
Garden Sprout Garden Nibble
Broccoli is a cool season vegetable, meaning it HATES hot weather. It’s one that requires early season planting, or planning for a fall crop for best success. Broccoli is a cole crop and includes plants like brussels sprouts, cabbage, and cauliflower. This also means that starting plants indoors for either spring or fall plantings is necessary for most growing zones to reach maturity for harvesting in advance of inclement weather. When it comes to cole crops, Brussel sprouts for most zones are better as a fall crop and a light frost actually makes them sweeter.
Garden Sprout Broccoli Salad
Servings – Have you determined by know I stink at figuring this part out, I’d say around 6 to 8 servings.
- 5 to 6 cups broccoli, chopped
- 1/2 cup dried cranberries
- 1/4 cup salted sunflower hearts
- 1 cup reduced fat mayo (forget that Miracle Whip craziness!)
- 1 cup shredded sharp cheddar cheese (fresh shredded is waaaaayy better)
- 6 slices bacon, cooked & chopped
- 1/2 cup red onion, chopped
- 2 Tbsp apple cider vinegar
- 2 tsp dijon mustard
- 1 Tbsp sugar
- 1 tsp salt
- Fresh cracked black pepper to taste (I usually go 10 – 20 depending on the recipe and flavor)
- Mix all the goodness listed above and place in the fridge to allow flavors to mingle at least 1 hour.