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This Low Calorie Broccoli Salad is delicious! It’s easy to prepare, making it convenient for meal prep or when entertaining guests. It can be enjoyed as a side dish or as a main course.
This low calorie broccoli salad recipe is a delicious and low-carb dish. The main ingredient, broccoli, is a nutrient-rich vegetable that is low in carbohydrates and high in fiber.
This salad is easy to prepare and can be made ahead of time, making it a convenient option. Mix all the ingredients together, chill in the refrigerator, and serve when ready.
Why You’ll Love This Recipe
The dressing for this salad has a tangy, creamy flavor!
It can be made ahead of time and stored in the refrigerator, making it convenient for meal prep.
Perfect as a side dish or as a main course!
Ingredients You’ll Need
Broccoli: A nutrient-rich vegetable that is low in carbohydrates and high in fiber.
Non Fat Greek Yogurt: A protein-packed, creamy alternative to sour cream.
Light Mayonnaise: Light or reduced-fat mayonnaise contains fewer calories and less fat than regular mayonnaise.
White Wine Vinegar: Adds a tangy flavor to the dressing and helps to balance out the flavors.
White Balsamic Vinegar: Adds a slightly sweet and tangy flavor to the dressing, complementing the other ingredients nicely.
Red Onion: Adds a burst of flavor and a crunchy texture to the salad.
Reduced-Fat Shredded Cheddar Cheese:Offers the same cheesy goodness with less fat and fewer calories than regular cheddar cheese.
Bacon: Cooked and crumbled bacon adds a smoky, savory flavor to the salad and helps to create a balanced dish.
Salt & Pepper: Used to season the salad to taste and bring out the flavors of the other ingredients.
Step-By-Step Instructions
Step 1: Place a pot of salted water over high heat and bring to a boil. Once water is boiling, reduce heat to medium and add broccoli. Blanche for 3-4 minutes, then drain broccoli and shock with a cold water rinse.
Step 2: While broccoli is blanching, stir together the Greek yogurt and mayonnaise in a large bowl. Add vinegars, salt and pepper.
Step 3: Once the broccoli is blanched and rinsed add to the yogurt mayo and mixture. Stir to coat completely.
Step 4: Stir in the red onion, cheddar cheese and bacon into the yogurt and mayo mixture.
Step 5: Refrigerate for at least one hour before serving.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
For best results, use freshly cut broccoli florets in this salad. Pre-cut broccoli can sometimes be tough and fibrous, which can impact the texture and flavor of the salad.
Cook the bacon until it’s crispy, as this will give the salad a nice crunch and help to prevent it from becoming soggy.
Chilling the salad in the refrigerator for at least 30 minutes before serving will allow the dressing to thicken.
Variations
Other vegetables: You can add other vegetables to this salad, such as cauliflower, radishes, or zucchini, to add more variety and nutrition.
Cheese: Instead of cheddar cheese, you can use other types of cheese, such as feta or blue cheese, to change up the flavor.
Bacon: You can use turkey bacon, pancetta, or prosciutto instead of traditional bacon for a different flavor profile.
Vinegar: Instead of white wine vinegar and white balsamic vinegar, you can use apple cider vinegar, red wine vinegar, or lemon juice for a different tangy flavor.
Make it spicy: To add a little heat, you can add some red pepper flakes, hot sauce, or a pinch of cayenne pepper to the dressing.
Storing
Place the salad in a large, airtight container and store it in the refrigerator. The salad will keep well for 2-3 days. Freezing is not recommended.
Recipe FAQ’s
Can I use frozen broccoli in this recipe?
Yes, you can use frozen broccoli, but it may not have the same texture as fresh broccoli. Thaw the frozen broccoli before using it and make sure to squeeze out any excess moisture so that the dressing doesn’t become watery.
Can I make this salad ahead of time?
Yes, you can make this salad ahead of time. It’s actually best if you make it a few hours before serving to allow the flavors to meld together. Store it in the refrigerator until ready to serve.
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Low Calorie Broccoli Salad
This low calorie broccoli salad is delicious! It’s easy to prepare, making it convenient for meal prep or when entertaining guests. It can be enjoyed as a side dish or as a main course.
Prep 20 minutesmins
Total 20 minutesmins
Servings 8Servings
Calories 121kcal
Ingredients
4cupsbroccoliheads only
½cupnon-fat Greek yogurt
½cuplight mayonnaise
1tablespoonwhite wine vinegar
1tablespoonwhite balsamic vinegar
¼cupred onionminced
½cupreduced-fat shredded cheddar cheese
4slicescooked baconcrumbled
Salt and pepperto taste
Instructions
Place a pot of salted water over high heat and bring to a boil.
Once water is boiling, reduce heat to medium and add broccoli. Blanche for 3-4 minutes, then drain broccoli and shock with a cold water rinse.
While broccoli is blanching, stir together the Greek yogurt and mayonnaise in a large bowl. Add vinegars, salt and pepper.
Stir in the red onion, cheddar cheese and bacon into the yogurt-mayo mixture.
Once the broccoli is blanched and rinsed add to the yogurt-mayo mixture. Stir to coat completely.
Refrigerate for at least one hour before serving.
Notes
To blanch broccoli, bring 2 quarts of water to a boil. Add broccoli and cook until barely tender and bright green. About 3 minutes. Drain and immediately put broccoli florets in a bowl of ice water to prevent the broccoli from cooking further.
For best results, use freshly cut broccoli florets in this salad. Pre-cut broccoli can sometimes be tough and fibrous, which can impact the texture and flavor of the salad.
Finely chopping the broccoli will ensure that each bite of the salad has a good mix of flavors and textures.
Cook the bacon until it’s crispy, as this will give the salad a satisfying crunch and help to prevent it from becoming soggy.
Chilling the salad in the refrigerator for at least 30 minutes before serving will allow the flavors to meld together and the dressing to thicken.
Storing: Place the salad in a large, airtight container and store it in the refrigerator. The salad will keep well for 2-3 days. Freezing is not recommended.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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Reader Interactions
Jeannie notes.. Above is curated for evaluation and recommendation from simplylowcal.com
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