Lightened Up Creamy Broccoli Salad

Prep time: 1 hr 35 minutes | Servings: 6

Love the classic creamy broccoli salad, but not all the fat and calories? This lightened-up version is for you! We've traded the heavy mayonnaise-based dressing for a lighter, tangier one made with buttermilk and reduced-fat sour cream. The result is a vibrant, crunchy salad that still has all the flavors you love, but with a fraction of the calories. 

Ingredients:

• 2 slices low-sodium bacon
• 1 teaspoon reserved bacon grease
• 1/2 cup ice cubes
• 1/2 medium red onion, thinly sliced
• 1/2 cup low-fat buttermilk
• 1/3 cup reduced-fat sour cream
• 1/4 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• ¾ teaspoon kosher salt
• freshly ground black pepper
• 6 1/2 cups broccoli florets (about 1 pound), cut into bite-size pieces
• 1/3 cup golden raisins
• 2 tablespoons unsalted roasted sunflower seeds

Directions:

1. Combine the ice cubes, onions and 1 cup water in a small bowl. Let the onions soak for 10 minutes while preparing the rest of the salad, then drain and pat dry.
2. Cook the bacon in a small nonstick skillet over medium-low heat until crispy, about 8 minutes. Transfer to a plate lined with paper towels to drain, reserving 1 teaspoon drippings for the dressing. Finely chop the bacon strips and reserve.
3. Whisk the buttermilk, sour cream, lemon zest and juice, reserved bacon drippings, 3/4 teaspoon salt and pepper to taste in a large bowl. Add the broccoli, onions and golden raisins to the dressing. Toss to coat well, cover and chill for at least 1 hour or for up to 4 hours.
4. Before serving, toss again and season with additional pepper as needed. Transfer to a serving dish and top with the chopped bacon and sunflower seeds.

Nutrition information per serving

Calories: 130 calories

Protein: 6 grams

Total fat: 6 grams

Saturated fat: 1.5 grams

Monounsaturated fat: 1.5 grams

Polyunsaturated fat: 2 grams

Cholesterol: 5 milligrams

Carbohydrate: 17 grams

Fiber: 4 grams

Sodium: 380 milligrams

Potassium: 480 milligrams

Phosphorus: 160 milligrams

Nutrition information compiled from the USDA’s Food Data Central for standard reference