Greek Yogurt Series- Creamy Dijon Broccoli Salad with Cheese and Bacon

Got your attention?  I will admit, I cheated a bit, whenever you put Creamy, Cheese and Bacon in a title.  It’s not hard to get anyone’s attention!
So, I’ve had a few first this year.  I spent Christmas with my in laws in Pennsylvania.  Got to experience my first snow fall, yup, California girl through and through!  And had broccoli salad.  Sounds healthy huh?  Broccoli. Salad.  Like a health power house.
Yeah, well, not so much.  Stop me from eating 3 bowls?  Not so much.  But hey, I was on vacation.  But when I got home, I was still thinking about this broccoli salad.  So I knew I had to lighten it up.  Give up the cheese and bacon?  Not a chance.
So how do you lighten up a salad, which literally consisted of broccoli, mayonnaise, vinegar, cheddar cheese and bacon?  Well first, you gotta ditch the worst offender, the cups and cups of mayo!  I also used low fat cheddar cheese and center cut bacon.  Did you know in some cases center cut bacon can actually have less fat and calories than turkey bacon.  Plus it’s real deal pork-y deliciousness!  I don’t know about you guys, but I just can not handle turkey bacon.  I just can’t.

This recipe also happens to be insanely easy if you have your Greek Yogurt sauce already made.  At this point, it’s assembling ingredients.

But first, I want to discuss bacon.  How do you cook your bacon?  In a pan.  Yeah, that’s what I thought?  Do you have a few splatter scars?  Yeah, me too.  Do you want to know the NEW way to cook bacon?  Like the so 2014 way?  Bake it!  Here’s what you do.  3

400 degree oven.  Bacon on a cookie sheet.  Put in oven.

The only trick, is you gotta watch it.  Because it can go from perfect to burned in about 1.4 seconds.  10-12 minutes is perfect.  Usually I’ll set the timer for 9 minutes, then start checking every 45 seconds to a minute.  It’s by far the easiest method I have found and it leave you free to work on other parts of your recipe.  Not that with this recipe there’s a whole heck of a lot to work on.  But it leaves your hands free to pour yourself a glass of champagne! 😉

Greek Yogurt Series- Creamy Dijon Broccoli Salad with Cheese and Bacon
Serves: 4
  • 2 heads broccoli- stems removed and discarded. so you're left with just the florets. Chopped into chunks.
  • ½ Greek yogurt sauce
  • ¼ cup finely chopped onion- about a quarter of an onion
  • 2 ounces chopped low fat cheddar cheese
  • 4 slices bacon- cooked and chopped
  • 1 tsp Dijon mustard
  • salt and pepper to taste
  1. In a bowl mix together Greek yogurt sauce, onions and mustard. Add remaining ingredients. Stir to combine. I find you need a decent size bowl or even a ziploc bag to making combining (without making a mess!) easier! Personally tossing in a bag is my favorite method!
I use chopped cheese, because since we're using less here, I'd rather have bigger chunks that I can really taste. Feel free to use ½ cup shredded if it's easier.

This recipe is EVEN better if allowed to sit for about an hour. The broccoli softens a bit and the onions mellow in flavor.
Nutrition Information
Calories: 110


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