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Summer is coming and with it are all the picnics, potlucks and other casual get-togethers.
When I attend one of these events, I always like to bring something I can eat which also packs flavor and nutrition into each bite.
Crockpot Bean Mix is a standby dish when we are going somewhere with electricity to keep it warm. But, there are times when you aren’t near a power supply which means salads.
I also want to make sure that sitting on a table for an hour or so will not have the food become unsafe to eat. So, bye-bye mayo-laden salads!
This lightly dressed, chilled broccoli salad is great for your upcoming gatherings.
The mayonnaise-free dressing adds a boost of bright flavor thanks to the fresh lemon juice and zest. Balancing this is a satisfyling crunch from the crisp-tender broccoli and pumpkin seeds.
If you have the time, make this recipe the night before. The extra time will allow the flavors to blend more thoroughly.
Recipe for Broccoli Bacon Salad with Toasted Pumpkin Seeds
- 3/4 c. full-fat, non-flavored Greek yogurt
- 1 T. honey* or one very small pinch Stevia powder
- 2 T. fresh lemon juice
- 1 T. fresh lemon zest
- Salt and freshly ground black pepper, to taste.
- Broccoli Salad:
- ½ small red onion, outer skin removed and cut into thin slices
- 2 large heads fresh broccoli, tough stems removed, rinsed, and broken into florets
- 6 slices bacon, cooked crispy and crumbled
- ¼ c. fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 1/3 c. toasted pumpkin seeds, unsalted
- To make the dressing, combine the Greek yogurt, honey, lemon juice, and zest in a small bowl. Season with salt and pepper, to taste. Set aside.
- Add the broccoli florets to a large, microwave-safe dish and add 2-3 T. water. Cover and microwave on high for 4-5 minutes, or until florets are crisp tender. (Check after 3 minutes and adjust cooking times accordingly).
- Remove from microwave and drain excess liquid. Set aside, uncovered, and allow steamed florets to cool.
- In a large glass or other non-reactive bowl, combine the red onion, broccoli, crumbled bacon, and fresh parsley. Toss gently to combine. Top with ½ Greek yogurt dressing and toss again until ingredients are thoroughly coated. Cover and refrigerate 30 minutes or overnight before serving. Cover and reserve remaining dressing, as well.
- Toss chilled salad with remaining dressing right before serving, or serve on the side for those who prefer a little extra dressing. Sprinkle with the toasted pumpkin seeds right before serving to keep them crunchy.
*1 tablespoon of honey contains up to 17 grams of carbs, or approximately 4¼ grams per serving. If this is too high for your needs, you can use a very small amount of stevia powder or liquid as a substitute.