Sunday, July 21, 2013

Best of the Backroom's Broccoli Salad

                                                                                                              Based on original by Paula Deen
A cold vegetable salad can be the perfect side dish to burgers in the summer heat. But maybe the mayonnaise and raw veggies are not what the doctor ordered. This recipe gets around both problems with a light graceful leap. A tip of your hat goes to Paula Deen for the basics on this southern classic. Paula, we still love you!


1 package pre-cut, pre-washed broccoli florets, steamed and cooled.
4 slices cooked bacon, crumbled
1/2 cup chopped red onion
1 cup Craisins, optional
8 ounces sharp Cheddar, cut into very small chunks
3 hard cooked eggs
3 tbs mayonnaise
2 pkg Non fat Greek style Yogurt
2 tablespoons sweet pickle juice
1/4 cup sugar optional
1 cup halved cherry tomatoes
Salt and freshly ground black pepper


Steam the broccoli for 3 to 4 minutes, (I like to use a chicken stock for the liquid that I steam with) then cool.
In a small bowl, combine the yogurt, Mayo, pickle juice, and the sweetener, if using. (a touch of mustard might be used) stirring well. Cover and chill overnight.

Place cold broccoli in a large bowl. Add the crumbled bacon, onion, craisins, cheese cubes, cut up eggs, and halved cherry or grape tomatoes. Toss gently. Add any garnish

You might mix golden raisins and Craisins (dried cranberries) or glazed pecans for a garnish.
You will have good luck using agave nectar in place of sugar! Or truvia!
Let the flavors blend in refrigerator overnight, then to “refresh” add some low fat buttermilk just before you serve.
Don't forget to salt and pepper the end result. Slave just fix this for its best friend as we celebrate his birthday. Hot cheese burgers and low fat potato chips will help this salad along to a orangesicle cake! We will be watching the NHRA races and having a great time. Hope you find similar uses for this.

Serving Master Indy

To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook!

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