|Here is my Grandmommie featured in a cooking article in a local magazine this month, along with a handful of her recipes. So proud of her!|
When I was pregnant with my youngest, she brought over this fabulous broccoli salad. Sounds boring, but this dish is FANTASTIC. I ate it all the time. It was ridiculous, I was making a dish of it every few days for a while.
It is slightly sweet, but tangy and savory. It is creamy but it has crunch. It just crosses the T in every flavor and texture category. This is one of those dishes that I can take to any get together and people want the recipe.
So summer just ended and we were having a back to school block pool party.
|Kidlets and back to school swimming block party|
|First day back to school|
Bacon Broccoli SaladAdapted from my Grandmommie Finney
*3 heads broccoli crowns, cut into florest (or you can do 1 lbs broccoli florets in pkg)
*1/2 cup craisins (or raisins)
*2 slices bacon, crispy and chopped (or 1/3 cup bacon bits)
*1/2 red onion, finely diced
*1/4 cup slivered almonds (or sunflower kernals)
Toss that with coleslaw dressing (8 oz) but I use the healthified and lower cal recipe below. Keeps overnight if you want to make ahead.
*1/2 cup plain nonfat greek yogurt
*1/2 cup mayo (you can do all mayo as well)
*2 tbsp vinegar (I prefer apple cider but any will do)*2 tbsp sweetener of choice (I used splenda this time but sugar or stevia is fine)
1 serving prepared, 1/8th of recipe
- Cals 160
- Carbs 8
- Fat 13
- Protein 5
- Sodium 142
- Sugars 4
- 4 weight watchers plus points