Revamped Broccoli Salad

I have lost 26lbs in 6 months. Not the fastest, which is fine, but in a very stable way. One of the biggest helpers I’ve found is having a non-lettuce salad in the fridge every week!  So on that note: Here is my my moms Broccoli salad with no mayo, but a lot of flavor.

I found if I have a prepped salad in the fridge I will eat that first, before I go for the cookies, pies, candy, or cakes. Did I mention I was a pastry chef? I like to create way more things then the average human should consume. I can hold it in most of the year and splurge for the holidays, but I still slip up from time to time. By slip up, I mean make a cake. Usually this happens when I am stressed, then it is fair game for the pastry train to pull into my kitchen. My husband knows when I’m having a rough time by the amount of baked goods in the kitchen when he gets home. 

Enough about baking! This is about salad! The cool thing is I will opt for the healthier option if it’s easy and available. It does double duty as a great as a side to my kids lunches.

What you will need!

2 lbs Broccoli
3 apples (I use gala but any firm apple will do)
3 carrots shredded
1 celery stalk sliced thin
1 onion chopped
1/4 cup golden raisins
1/4 cup dried cranberries
1 large bowls worth of boiling water.

Directions!

First chop your onion

Put in all the onions in the bottom of a large bowl, and cover with boiling water. I do this to take the sharp taste off the onion, it is a great trick to get the onion flavor, but not as intensely, and not add any fats to brown them. Without the onion punch in the face that most people don’t like, this salad will be a crowd pleaser. Let stand, as you chop up all the rest of the veggies. I really get in to the groove and find all the chopping relaxing.

I cut the broccoli in to small pieces, just large enough for a bite on a fork.

Blanch in hot water for 2 minutes if you don’t like the strong raw flavor or this brassica. Sometimes I forget, but I don’t find it makes a big difference.

Chop your apples, I like a grid formation. Then slice your celery, and grate your carrots in the food processor or on an old knuckle buster box greater.

Now you have all the vegetation thrashed in to submission, it’s time to drain the onions. Leave the onions in the strainer so you can make the dressing in the same bowl.

Apple cider vinegar yogurt dressing!

1/2 cup greek yogurt
2 tablespoon apple cider vinegar
1 tablespoon honey
1/2 teaspoon garlic salt
pepper to taste

Put in all of the ingredients in your best bowl. Stir together, give a taste, and adjust the amount of slat and pepper to your preference. Add back in all your veggies, then stir with vigor until all are well combined. Cover and keep in the same bowl, or split up into separate containers for easy lunches. Enjoy your victory, and a healthy week!

For more recipes click here or on the video down below!