Skinny Gluten-Free Broccoli Salad and Savoring Saturdays

Broccoli Salad is my all time favorite! I drool over it at the deli, but there's no way to know what they put in it! Chances are there's gluten in there somewhere so I have to walk on by. Unfortunately, most broccoli salad dressings are full of fat and sugar too. My new Skinny Gluten-Free Broccoli Salad is much healthier for us and it's so good that I've been eating it as a meal!

I lightened up the dressing and cut way back on the sugar! You will never miss the fat and calories.

I can honestly say, as a Broccoli salad lover, that it tastes just as good as the original recipe, and maybe even better!  Are you a broccoli lover too?

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Skinny Gluten Free Broccoli Salad w/ Bacon and Almonds

Author: Ali Williams
Servings: 6

Salad Ingredients:

• 2-3 heads of fresh broccoli, mine were on the small side and I used 3
• 2-3 green onions, chopped, use the white and the green
• 1/2 pound organic gluten free bacon, cooked to crisp, chopped, like Applegate
• 1 cup cooked organic ham, diced-opt
• 1/2 cup raw almonds, finely chopped or slivered or sunflower seeds
• pinch salt

Dressing Ingredients:

• 3/4 cup gluten free mayonnaise, I use Earth Balance Mindful Mayo made with Olive Oil. Hampton Creek also makes a nice one too.
• 3/4 cup plain non-fat yogurt
• 3 tablespoons rice vinegar
• 1/4 cup organic cane sugar

Instructions:

1. Wash broccoli heads, pat dry. Chop out the large stem and core. Pull apart or cut florets into bite size pieces. Don't throw out the tiny stems. They are delicious thinly sliced too.
2. In a large bowl, combine the salad ingredients and toss well. 
3. In a small bowl, combine the dressing ingredients and whisk until the sugar has dissolved. Pour over the salad and toss to combine. I toss the salad quite a few times, bringing up the dressing from the bottom to baste the broccoli.
4. You can eat it immediately, but it's even better after the flavors combine in the fridge for a few hours or the next day.

Welcome back to Savoring Saturdays!

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