Broccoli Cauliflower Salad

Al Fresco Uncured Chicken Bacon has 70% less fat and 40% less sodium than pork bacon.  Now I’ve tried turkey bacon before and expected something similar. I stand corrected. Tasted like regular bacon with great flavor. It comes both uncooked and precooked and ready to use. Oh my I’m going to be experimenting with more ways to use it. If you’re interested in trying it, check out your zip code for stores that sell it. This is NOT a sponsored post.

 

 

I do love good food but I also love to eat healthy.   Today let’s talk about making a classic summer favorite that I’m sure everyone has had, Broccoli Cauliflower Salad. There are many variations to the classic recipe of fresh broccoli, cauliflower, onion, with lots of fried bacon and mayo (sometimes with sour cream too).  It is possible to make this dish with less fat, sugar, and sodium and still have great taste.  Last summer I shared Broccoli Cauliflower Salad with a creamy Greek Yogurt dressing which is a healthier invention with broccoli, carrots, peppers, onions, cauliflower, and dried cherries with nuts.

 

 

 

 

Today’s variation is little closer to the original dish. First I’m using Al Fresco’s Chicken Bacon – tastes like bacon to me with so much less fat and sodium. Second I’m using a lighter mayo. If you need the addition of the sour taste of sour cream, I suggest you try adding a small cup of low-fat Greek yogurt.  Great flavor and lower fat.  I am also using much less sugar than the classic version. I personally don’t like really sweet salads  like the way most restaurants make cole slaw. For a sweeter taste, add raisins to the mix. I love the sweet pop of raisins. I added some chopped carrots to the mix for color, flavor, and nutrition. You want to have bite-sized pieces of the broccoli and cauliflower. (Be sure to save your stems for soup.)  You can also sprinkle your favorite seeds or nuts to finish the dish.  If I am making this as a meal salad for myself, I have added chopped hard-boiled eggs to give me more protein.  This salad is very versatile and filling.  Don’t like carrots? Drop them and add chopped tomatoes. Still good. Don’t like red onion, try green onions.  I adjust the ingredients depending on my taste buds at the time and what’s in the fridge. For a vegan version, use cheese substitute and mayo substitute.

 

 

 

 

 

Broccoli Cauliflower Salad    Serves 12

Use organic when available

Ingredients

• 6 slices chicken bacon cooked and crumbled
• 1 cup low-fat mayo
• 1 tablespoon sweetener
• 2 tablespoons apple cider vinegar
• 2 carrots chopped
• 3 cups raw broccoli
• 3 cups raw cauliflower
• 1/2 red onion chopped
• 1 cup shredded cheddar cheese
• 2 cups diced hard-boiled eggs (optional)
• 1/4 cup sunflower seeds or pecan pieces (optional)
• 1/4 cup raisins  (optional)

 

 

 

 

 

Directions

1. Mix mayo, sweetener, and vinegar in a bowl
2. Add other ingredients except for cheese, bacon, seeds and raisins
3. Toss gently to coat vegetables
4. Refrigerate until served
5. Add last ingredients and toss gently
6. Serve

 

 

 

 

 

Enjoy!

 

 

 

 

 

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