A couple of weeks ago I picked up America’s Test Kitchen Cooking for Two 2013: The Year’s Best Recipes Cut Down to Size. I live by myself and although I LOVE cooking sometimes even when I cut a recipe in half I get stuck with a weeks worth of the same meal, so this magazine was a must buy. So far I have really liked all the recipes I’ve tried and thought this one would make a great bar-b-que side or addition to everyday lunches to fill you up without lots of extra calories. I adapted the recipe from the one in the magazine, leaving out the 1/4 cup of mayo and using Greek yogurt instead. If that doesn’t suit your fancy feel free to swap it for the original ingredient….but remember that will change the WW+points number!
Broccoli Salad (4 WW+points per serving)
adapted from America’s Test Kitchen
- 2 slices bacon, chopped fine
- 3 tablespoons golden raisins (I used a mixed variety because that’s what I had on hand)
- 12 ounces broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4 inch thick
- 1/4 cup Greek yogurt
- 1 1/2 teaspoons balsamic vinegar
- 1 small shallot, minced
1. Cook bacon in a skillet over medium heat until crispy, transfer to a paper towel lined plate.
2. Fill a large bowl with ice and water, set aside. Fill a large saucepan with 2 quarts of water and bring to a boil. Remove 1/4 cup boiling water and combine with raisins in a small bowl. Let sit, covered, for 5 minutes, then drain.
3. Add broccoli stalks to boiling water and cook for 1 minute. Add florets and cook until slightly tender, about 1 minute. Drain broccoli and place in ice water to cool for about 2 minutes. Drain broccoli and allow to dry, ATK recommends using a salad spinner but as I don’t have one I just let my broccoli sit in a colander for a couple of minutes.
4. In a large bowl whisk together Greek yogurt, balsamic vinegar, salt and pepper. Add broccoli, raisins, bacon and shallots to the dressing and toss to combine. Store in refrigerator until ready to serve.
I made up a batch on Sunday for my lunches this week! I like that the broccoli is tender, not raw or fully cooked that way you still get a little crunch. And the bacon gives some nice smoky flavor plus a little saltiness. Hope you enjoy it as much as I do!