Monday, September 9, 2013

Lighter Broccoli Salad

I went through a few weeks early in my pregnancy when raw vegetables were not appealing to me. I have vivid memories of sitting at my desk at work eating lunch and pulling out my container of carrots or zucchini or broccoli, opening it, and then immediately tossing it in the trash. Similarly, I had to give up my morning smoothies (full of fresh spinach) for a few weeks because the mere thought of them turned my stomach.

Thankfully the vegetable aversion only lasted a few weeks and I’ve welcomed them back into my diet with open arms, save for the occasional day here and there. Side dishes like this broccoli salad are on the approved list, in part because there’s so much else going on to distract me (and any picky eaters you might be serving it to!) from the raw vegetables. The tangy dressing—a mixture of yogurt, mayo, vinegar, and a bit of sugar—takes the bite and edge off of the raw broccoli, while the celery, grapes, and sunflower seeds add additional tastes and textures!

One Year Ago: NYC Eats Part II
Two Years Ago: Spiced Peach Carrot Bread & Individual Peach Cobblers
Three Years Ago: Caprese Tart with Basil-Garlic Crust & Tandoori Grilled Vegetable Kabobs
Four Years Ago: Whole Wheat Banana Bread

Lighter Broccoli Salad
from Cooking Light June 2002

Ingredients:
-4 cups small broccoli florets
-1 1/2 cups seedless green grapes, halved
-1 cup chopped celery
-1 cup raisins
-1/4 cup salted sunflower seed kernels
-1/3 cup light mayonnaise
-1/4 cup plain fat-free yogurt
-3 tbsp sugar
-1 tbsp white vinegar

Directions:
1. Combine the first five ingredients in a large bowl.
2. In a separate bowl, combine the mayonnaise, yogurt, sugar, and vinegar, stirring with a whisk. Pour dressing over broccoli mixture and toss well. Chill for at least 1 hour.

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Monday, September 9, 2013

Lighter Broccoli Salad