Broccoli Salad
This gorgeous salad is low fat and diabetic friendly. It is packed with flavor as well as being nutrient dense.
Ingredients
For the Salad
- ½ cup slivered almonds, toasted (see instructions below)
- 8-10 cups broccoli florets
- ½ cup dried cranberries, such as Craisins
- ½ cup small dice purple onion
- 12 slices bacon, fried crisp and crumbled
For the Dressing
- 1 cup light mayonnaise
- 3 tablespoons red wine vinegar (For a bolder taste, try balsamic vinegar. For something lighter, try seasoned rice wine vinegar.)
- ¼ cup Splenda, sugar substitute or white granulated sugar, or 2 tablespoons Agave
Instructions
To toast almonds, or any nut:
- Saucepan method: Place almonds, in a single layer, in the bottom of a sauce-pot or frying pan. Stir often over medium heat until golden brown.
- Oven method: Preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 10 to 15 minutes, stirring or shaking pan occasionally, until nuts are golden.
For the Salad
- Cut broccoli into bite-sized florets.
- Blanch the broccoli in boiling water or in a steamer for 2-3 minutes, just long enough to set a bright green color, but not long enough to cook the broccoli. Cool the broccoli quickly in a colander under cold running water or plunge it into an ice water bath. The point is to quickly stop the cooking process. Drain well. Alternatively, the broccoli can be left raw, which is what is generally done with a broccoli salad.
- Add the dried cranberries, diced purple onion, slivered almonds, and crumbled bacon and mix.
- Just before serving, add the dressing and mix well.
For the Dressing
- Mix all ingredients together. Refrigerate until ready to use. Add the dressing to the salad just prior to serving.