Fresh Spring Broccoli Salad
This homemade version of a store bought deli classic will have you asking for more! Perfect for lunches, or summer picnics, give this healthy version a try today!
Dish Count :: 1 Cutting Board, 1 Mixing Bowl
Every time I go grocery shopping and stop at my deli for the week’s turkey for Ben’s and my sad desk turkey lunches, I always peruse the deli salad section to see what they have whipped up. My store always has wonderfully fresh looking salads in the cases, but I never take the plunge because at $6 a pound it’s just not worth it. I know I can make something just as good or better, and for that same $6, I’ll be able to make enough for a week, not just one meal.
Best of all, it has just enough cheese to be sinful but not so much you feel gross and weighed down.
There is was a great debate between my friends and I regarding the yay-or-nay of mayonnaise on salads. Apparently I’m part midwesterner, because me and my Minnesotan friends were firmly in camp mayobased-dressing-is-perfectly-acceptable. The other friends, not so much. I began to seriously question our friendship then, but that’s another story.
But there is one caveat – I don’t use “regular” mayo. I can’t justify the 100 calories a tablespoon that comes with it. Instead I use a Kraft’s mayo with olive oil that comes in at 35 calories a tablespoon. FAR less guilt that the regular full fat version. And with all the veggies in this salad, I don’t feel too guilty about adding some mayo to the dressing, along with all the other good stuff inside.
Come see what it is!
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Fresh Spring Broccoli Salad
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Chopped
- Cuisine: American
Description
This homemade version of a store bought deli classic will have you asking for more! Perfect for lunches, or summer picnics, give this healthy version a try today!
Ingredients
- 1 Head Broccoli, chopped
- 1 Head Cauliflower, chopped
- 2 cups Sugar Snap Peas, chopped
- 1/4 cup Red Onion, or Shallot, minced
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Low Fat Mayonnaise
- 1/4 cup Apple Cider Vinegar
- Salt and Pepper
- 2 Cloves Garlic, minced
Instructions
- In a large mixing bowl, add in all chopped vegetables and shredded cheddar cheese.
- In a small bowl, mix together the mayo, apple cider vinegar, salt and pepper to taste, and garlic.
- Pour the dressing over the vegetables, and stir to combine.
- Cover and place in the fridge and allow to chill until ready to serve.
Love the spring flavours you’ve got going on here!
Oh mah gosh, that looks so goooooood. I love how cheesy it is and I’m obsessed with that sweet and tangy broc salad dressing. Love!
We have a $10.99 fancy Italian salad bar at my favorite grocery store. The marinated mozzarella slays me every time! Love that you took a classic and made it healthy for at home. Though I am in the camp no mayo (it makes me an outcast here in the Midwest), I would totally make an exception for this beauty!
Megan, I love this salad! and I’m not opposed to adding mayo into my salads. . especially when I’m making egg salad or tuna salad . . creaminess factor = a good thing! and the other day I ran out so I used japanese mayo (only other thing I had in my fridge that I used for spicy tuna rolls) . . I’ve never tried the Kraft’s mayo with olive oil . . will look for it!
What a fresh salad! I’ve been eating not so well this week, your recipe just came in the right moment 😀
I love the cauliflower in there!! So yummy!!
Thank you – your pics should be see by as many people as possible!
Could you use regular vinegar instead of apple cider vinegar? We don’t like the taste of apple cider vinegar.
I would suggest sticking with apple cider vinegar because it’s a little more mild for dressings like this.
Yoy could probably substitute Greek yogurt for at least part of the mayo. The yogurt would give it a tanginess like the vinegar does. Taste it before dressing the salad and see how it tastes.
love the pic but should i boil the veg first got few min maybe
I think blanching the veggies would be a good idea. Raw or blanched would be great! It’s time to make this salad again for the new year!
I love a fresh broccoli salad and this looks delicious!
This delicious broccoli salad rocks!!! Love everything in it including the Kraft mayo with olive oil. Score!
Could you use greek yogurt instead of mayo?
Can this be made the day before and refrigerated overnight?
Yes it can! just be sure to toss it to recoat the salad before serving!
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