Monday, October 31, 2011

Broccoli Crunch

Broccoli Crunch 6

One of my favorite prepared foods at Whole Foods is the broccoli crunch.  It is the perfect salad “topper”…nutrition from the broccoli, sweetness from the raisins, smokiness from the bacon, crunch from the cashews, creaminess from the dressing.  I chop it up and serve it over romaine with other veggies (red bell, shredded carrots), sometimes adding chicken.  I usually don’t have to add dressing because the broccoli crunch is already dressed.

Broccoli Crunch 1

Typical broccoli salad has a lot of fat (mayo, nuts, bacon), but honestly the one at WF’s is mostly broccoli and isn’t overly dressed with mayo.  Mine is on the lighter side too.  But NOT because I used light mayo (I can’t stand light mayo).  I used less bacon and swapped some of the mayo for Greek yogurt (I used 0% Fage). 

Broccoli Crunch 2

You could swap a purple onion for the shallot, but a shallot provides the perfect amount of onion (no leftovers to use up).  Broccolini was on sale at WF’s last week, so that’s what I used.  The stems are really thin (like asparagus), so I chopped them up right along with the florets.  If I were to use regular broccoli I might peel and chop some of the stem as well.

Broccoli Crunch 7  Broccoli Crunch 3Broccoli Crunch 4  Broccoli Crunch 5

The salad needs to chill in the fridge for a while before serving to help soften the broccoli (which in my opinion makes it better).  Next time I’m going to add the cashews right before serving…they lost their crunch!

Broccoli Crunch 9  Broccoli Crunch 8Broccoli Crunch 10

Broccoli Crunch

makes 6 servings

4-5 cups broccoli florets, chopped (stems if you want), 1 head*
1/2 cup raisins, chopped
1 shallot, thinly sliced (about 1/3 cup)
1/4 cup cashews, toasted and chopped
4 slices of bacon, cooked** and crumbled

3 tablespoons mayonnaise
5 tablespoons non-fat Greek yogurt
2 tablespoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine all ingredients for the salad in a large bowl (broccoli through bacon).  If not serving right away, I recommend waiting to add the cashews.

In a small bowl whisk together the dressing ingredients (mayo through pepper).  Add dressing to the salad and toss to mix well. Chill thoroughly before serving.

Per serving (a little less than a cup) – 190 calories, 11 g fat (2.3 g saturated), 19 g carbohydrates, 3 g fiber, 7 g protein (exchanges: 2 vegetable, 1 fat)…plus 115%DV vit C, 99%DV vit K, also a good source of vit A and folate

* If you wanted you could blanch the broccoli, as they did in this recipe.

** I cooked my bacon in the microwave.


  1. I like how you're changing up the broccoli salad a bit and making it a little healthier. I enjoyed it as a kid, but I can see myself really enjoying this version now. Greek yogurt makes everything better. :)

  2. I have eated Paula Dean's version of this salad and of course it was delicious. I am so glad that you changed the recipe. I am going to try it soon. Love you.