Though Fresno hasn't even begun to get as hot as it will be as the summer goes on, it's time to break out some of our favorite salad recipes. I made one to go alongside the chicken and corn-on-the-cob that Bob bbq'd for Michelle, Jesse and me tonight. It's a "Cooking Light" version of that yummy broccoli salad that's usually dripping in sugary-mayonnaise sauce; it's much lighter and tastes fresher and better, I think. You'll have to try for yourself.
BROCCOLI SALAD
"Cooking Light," June 2003
Reader Recipe / Gwenn Larson, Edina, Minnesota
4 cups small broccoli florets (about 1 1/2 pounds)
1 1/2 cups seedless green grapes, halved (I leave these out.)
1 cup chopped celery
1 cup raisins
1/4 cup salted sunflower seed kernels
1/3 cup light mayonnaise
1/4 cup plain fat-free yogurt
3 tablespoons sugar
1 tablespoon white vinegar (I use apple cider vinegar)
1. Combine first 5 ingredients in a large bowl.
2. Combine mayonnaise and remaining 3 ingredients, stirring with a whisk. Pour dressing over broccoli mixture, and toss well. Chill 1 hour.
Yield: 8 servings (serving size: about 1 cup)
Calories 175; Fat 5.7g; Protein 3.4g; Carb 31g; Chol 4mg; Iron 1.2mg; Sodium 148mg; Calcium 44mg
Of course, it might have tasted so good because Michelle and I had built up an appetite during the hula-hooping competition we had in the backyard while Bob was bbq'ing. She's a lot better than me -- she can walk and hula-hoop at the same time!
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