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Light Broccoli Salad


Light Broccoli Salad

Light Broccoli Salad

Fiona Haynes
I'm not a big fan of mayo-clogged salads. I prefer my dressings to be a little thinner and more sparing. And, as much as I love bacon, I think this bacon-free broccoli salad is just as alluring, with a pleasing mix of tastes and textures.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes


  • 1 pound broccoli crowns
  • 1 rib of celery, finely sliced
  • 1/3 cup finely chopped red onion
  • 1 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1/3 cup fat-free mayonnaise
  • 1/4 cup low-fat buttermilk
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar


Chop broccoli crowns into small bite-size pieces, including stems.

Place broccoli pieces in a large bowl with chopped red onion and cranberries.

Toast walnut pieces by placing them in a dry skillet on low heat for 5-7 minutes, tossing them half way through. Add to bowl.

Whisk mayonnaise, buttermilk, cider vinegar and sugar in a small bowl, then drizzle over salad.

Toss well and chill until ready to serve.

Serves 6

Per serving: Calories 163, Calories from Fat 32, Total Fat 3.6g (sat 0.4g), Cholesterol 2mg, Sodium 163g, Carbohydrate 31.4, Fiber 4g, Protein 4.4g

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