Versions of broccoli salad have been around for years, and feature prominently at many family gatherings. Unfortunately, many broccoli salads are loaded with mayonnaise and bacon, which makes them taste good but doesn't do wonderful things for your health. How about a less fattening, artery-hardening recipe? This version includes some of the usual ingredients but in lesser amounts and substitutes some "better-for-you" ingredients that result in a lighter, tastier salad. It's great for warm weather suppers. The salad is best made early in the day to give the flavors time to meld, and, if you want to make the salad a day or two ahead, it will keep fine in the refrigerator.
Light Broccoli-Orange Salad -- Serves 6+
1 pound of broccoli, washed well and cut into bite-size florets
1/2 cup of carrot shreds
1/2 cup of chopped celery
1/2 cup of chopped green onion
1/4 cup of apple cider vinegar
1/4 cup of light mayonnaise
1/2 cup of plain, non-fat yogurt (Greek or regular)
1/4 cup of orange marmalade
1-2 tablespoons of honey
1/2 teaspoon of lemon pepper
1/2 cup of feta cheese
1 large can of mandarin oranges (14-15 ounces) in juice or light syrup, drained, but save the juice
1/2 cup of slivered almonds (toasted if you like)
In a large bowl, whisk together the cider vinegar, light mayonnaise, yogurt, marmalade, honey, and lemon pepper. Add the broccoli, carrots, celery, and onions and mix everything well. Gently stir in the feta cheese, mandarin oranges, and almonds. If you'd like a thinner dressing add some or all of the reserved orange juice. Refrigerate the salad for at least an hour and preferably 6-8 hours. Serve the salad "as is" or atop salad greens.