Broccoli Salad

Broccoli Salad

This recipe was originally developed as part of my Cottage Cheese Cookout series and eventual eCookbook.

"Most cold salads at cookouts are higher in calorie because they're made with sour cream or mayo. The whole point of this cookbook is to show you that you can make these dishes healthier by using whipped cottage cheese without sacrificing taste."

This is a sweet & savory broccoli salad that is (of course) packed with protein and fiber.

Ingredients

• 475g Broccoli (two medium sized crowns)
• 150g Red Onion (about half an onion)
• 45g Cheddar cheese
• 80g Dried Cranberries 
• 40g Pumpkin seeds
• 3 strips Bacon, no sugar added
• 179g Cottage Cheese, whipped
• 10g Apple Cider Vinegar
• 30g Maple Syrup
• ½ tsp Salt & Black Pepper

Directions

To start, cut the broccoli (stem and crowns) into bite-sized chunks, and into a pot of water. 

Bring pot to a boil, and cook for broccoli for five to seven minutes while we fry off our bacon. Once the broccoli gets a bit greener in color, strain it and get it right into ice water. 

While the broccoli is cooling, make the dressing. To a large bowl, add whipped cottage cheese, maple syrup, apple cider vinegar, salt and pepper. Stir until combined.

Dice up your red onions. I do a nice ugly cut here because it all tastes the same. 

Drain the broccoli once cooled and add it to the bowl. On top of that, add your red onions, bacon bits, cranberries, and light cheese. 

Mix everything up and into a Tupperware before letting everything come together in the fridge for a few hours (at minimum).

The result is a delicious, slightly sweet, savory, and refreshing broccoli salad. It's lower in calorie because we used whipped cottage cheese in place of the mayo or sour cream.

Nutrition Per 110 grams, Makes 9 Servings

• 128 Calories
• 7g Protein
• 16g Carbohydrates
• 5g Fat
• 4g Fiber