Servings: 8 servings
Calories: 38.1kcal
Equipment
- Cutting board
- Chef knife
- Wooden spoon
- mixing bowl
- storage bowl
- microwaveable plate
Ingredients
- 13 oz broccoli florets
- 4 tbsp chopped onion
- 4 slices Canadian bacon
- ¼ c shredded fat free cheddar
- 2 tbsp plain non fat yogurt
- 3 tbsp light Miracle Whip or mayonnaise
- pinch salt
- pinch black pepper
Instructions
- Separate the florets from a bunch of fresh broccoli. Rinse them and pat dry. I prefer slightly cooked broccoli over raw broccoli. I place mine in a casserole or on a microwaveable plate and cook on high for 2 min. Transfer the cooked florets to a mixing bowl. If you prefer your florets raw, skip the microwave step and place them directly in a mixing bowl.
- Finely chop the onion and add it to the florets in the mixing bowl. Toss the florets and the chopped onion together.
- Slice the Canadian bacon slices into small pieces. Add it to the mixing bowl. Toss the contents to evenly distribute the bacon among the florets.
- Add the fat free shredded cheddar cheese to the mixing bowl and toss together with the other ingredients.
- In a small bowl mix the plain non fat yogurt and the light Miracle Whip or mayonnaise together.
- Sprinkle a pinch of black pepper and salt over the mixing bowl contents. Then add the dressing mixture to the bowl. Toss the bowl contents until the dressing is evenly distributed over the florets, onion, Canadian bacon and cheese.
- Transfer the mixed broccoli salad to a storage container and refrigerate for several hr. before serving.
- Serve when ready and enjoy. Store leftovers in the refrigerator.
Nutrition
Calories: 38.1kcal | Carbohydrates: 4.1g | Protein: 4.3g | Fat: 0.8g | Saturated Fat: 0.1g | Sodium: 221mg | Fiber: 1.7g | Sugar: 1.2g
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