Broccoli Salad

broccoli salad

broccoli salad

This is a quick, low calorie and healthy salad that can be made ahead and packed for a picnic. Lower the calories and carbs by substituting a fat free Vinaigrette Dressing.

Serves: 4
Prep Time: 10 minutes
Cooking Time: 10 minutes
Difficulty: Easy


2 cups broccoli, fresh, cut into small florets
1/4 cup salad dressing, balsamic vinaigrette, low fat
1/4 onion, red, chopped
2 ounces cheese, mozzarella, low moisture and part skim milk
1 cup tomatoes, grape or cherry, halved
1 tablespoons nuts, pine nuts

Preparation: Remove the large stem from the broccoli and cut florets into bite sized pieces. Place 4 cups of water in a medium sauce pan and bring to a boil. Steam broccoli in the boiling water for about 1 minute. Remove broccoli and place in a bowl of ice water to stop the cooking process and maintain the bright green color. Drain well. For the dressing, whisk the oil, vinegar, honey and Dijon together in a small bowl. Cut cheese into bite size pieces, and place in a salad bowl with tomatoes, onions and broccoli. Pour the dressing over the broccoli and toss well. Garnish with toasted pine nuts and serve.

Nutrition: Per Serving About: 90 calories, 4.5 g fat, 2 g saturated fat, 0 g trans fat, 10 mg cholesterol, 6 g protein, 9 g carbohydrates, 3 g dietary fiber, 280 mg sodium; WW Points plus value 2

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