July 4th = America’s favorite pastime. Grilling! I know you’ve got the burgers and hot dogs covered. You should definitely get a big, juicy watermelon. And lots of beer on ice. As for sides…let’s keep it easy. After all, this day is all about taking a break, catching some rays, and finding a patch of grass to lie on and watch fireworks.
Here’s an easy breezy recipe to help round out your side dishes. Skip the coleslaw this year and go for this Broccoli Salad. Maybe you’re thinking you’d rather have a side of Pancetta Mac-n-Cheese (I don’t blame you, it would be pretty darn good), but broccoli salad doesn’t require turning on the oven, and you can whip it up in 15 minutes flat. Not to mention, it is more than a little better for that girlish figure.
Don’t let the heaping pile of nutritious cruciferous greens fool you, though. This salad is as delicious as it is good for you, with the help of some well-selected mix-ins.
Turkey bacon bits, sharp cheddar, sweet onion, roasted sunflower seeds, and raisins. You get a bit of sweet and savory, lots of crunch, and pure satisfaction. Healthy and delicious, who said it couldn’t happen?
The dressing is a creamy blend of mayo lightened up with some plain yogurt. A few spoonfuls of sugar and splashes of white wine vinegar give it that great tang.
I promise, you won’t be able to stop eating this bowl of goodness. I may or may not have had a huge bowl for dinner last night.
Happy 4th of July, friends! Eat, drink, and be safe!
Special thanks to Leslie's Mom for introducing me to this broccoli salad! She made it at a barbecue awhile back and I couldn't get enough of it. It's just the right balance of creamy and crunchy (and healthy) to go with some burgers and dogs. Enjoy!
- 1 large head of broccoli
- 1 cup grated sharp cheddar cheese
- 1/4 sweet onion, finely chopped
- 6 slices turkey bacon, cooked and crumbled into bits
- 1/2 cup raisins
- 1/2 cup roasted sunflower seeds
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons sugar
- 2 tablespoons white wine vinegar
- Wash broccoli thoroughly, shaking out excess water. Cut into small florets and shred the stems, or cut them into small pieces. In a large bowl, combine the broccoli with cheddar, onion, bacon, raisins, and sunflower seeds.
- Make the dressing by mixing together the mayonnaise, yogurt, sugar, and vinegar. (If you don't have white wine vinegar, you can sub with champagne vinegar, or even red wine vinegar if you don't mind a subtle pink tinge "“ you barely notice it once everything is mixed together).
- Mix the dressing into the salad and chill about 1 hour before serving. This will give the broccoli some time to soak it in.
Recipe Source: LickMySpoon.com.
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