Recipe: The 130-Calorie Make-Ahead Salad to Keep in Your Fridge at All Times
I’m all for big salads that hold up in your fridge for days. Why? Well, because if your desire for wholesome, fast food eclipses your need for variety (like mine does), you’ve got a starting point for countless meals as the week wears on. With this broccoli salad, you can add chopped chicken or tuna for a weekday lunch or use it for a little color to round out an otherwise boring dinner plate.
This salad is teeming with autumn’s bounty – not to mention a stellar fiber count (and we all know fiber is a superstar in the weight-loss department). It can be served room temperature and travels extremely well, making it a perfect pot-luck dish. Plus, your gluten-free friends will give you a wink for not showing up with yet another pasta salad. Long story short: This recipe is an all-around winner.
Recipe: Make-Ahead Broccoli Salad
2 medium heads broccoli, florets only, torn into bite size pieces
1 c. shredded carrots
1 bunch scallions, thinly sliced
2 firm apples, cored and diced
1/2 c. sunflower seeds
1/2 c. dried cranberries
1/3 c. light mayonnaise
1/2 heaping c. nonfat, plain Greek yogurt
Juice of 1 lemon
1 tbsp. sugar
3/4 tsp. kosher salt
1/2 tsp. black pepper
1. Combine raw broccoli, carrots, scallions, apples, sunflower seeds and cranberries in a large mixing bowl.
2. In a smaller bowl, whisk mayonnaise, yogurt, lemon juice, sugar, salt and pepper until smoothly combined.
3. Add dressing to broccoli mixture and stir to evenly coat.
4. Transfer to serving bowl and cover with plastic. Refrigerate at least 1 hour before serving.
Per serving: 130 calories, 5.2 grams fat, .8 grams saturated fat, 325 milligrams sodium, 347 milligrams potassium, 19 grams carbs, 3.7 grams dietary fiber, 11.1 grams sugar, 3.3 grams protein.
Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.
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