Broccoli Raisin Salad gets a healthier update in this version using Greek-style yogurt.
I'm not a recipe purist. Maybe that makes me a bad foodie, but when it comes to being a mom who cooks for picky eaters or a food blogger who also wants to make healthy recipe updates, I'm not afraid to break with tradition and tinker with tried and true classic recipe.
Oh yeah, sure, there are *some* recipes I believe you don't tamper with. Good Southern Buttermilk Biscuits are one of them. While I've made them over to be gluten free out of necessity for my husband, outside of those restrictions I believe a biscuit is a biscuit. You don't eat 'em every day, so eat the ones that taste the best and don't bother with deviations. Can I get an amen?
But for the most part, my strict rules about what a recipe can and can't be end there. And so it's with reckless abandon and disregard to every sweet Southern lady who's ever whipped up a batch of Broccoli Raisin Salad for a pot luck that I share with you this updated version that subs in Greek-style yogurt for *some* of the mayo (not all, 'lest I be kicked out of the state of Georgia for too much recipe tampering.)
I love, love this salad. It's one of those dishes that even people who DON'T like broccoli seem to rally around... kinda like a good biscuit, ya know?
I hope you enjoy it, too.
Want to upgrade beyond the classic broccoli salad? Check out this Broccoli Carpaccio recipe from our friends at CookingLight.com.
Broccoli Raisin Salad gets a healthier update in this version using Greek-style yogurt from @ReganJonesRD Tweet this
Classic Broccoli Raisin Salad
- 1 pound fresh broccoli, cut into florets and pieces
- 1 cup sunflower seeds or slivered almonds
- 1/2 medium red onion, sliced
- 1 cup raisins
- 1/2 cup mayo
- 1/2 cup plain Greek-style yogurt (I prefer whole milk yogurt)
- 3 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 3 slices cooked bacon
- Combine all ingredients in a large bowl; cover and refrigerate until ready to serve.