You think that’s scary? I’ll tell you what’s scary. The 90’s are back. Yes, the 1990’s. And to honor the decade’s resurgence your teenager will horrify you with the buying and wearing of “mom jeans” and “chokers.” Just like with any resurgence of anything, there’s a twist. You can’t just pull your 25 year old jeans out of the closet and expect them to work, because they so won’t. So off to the store you go – for 2016’s version of your 1990’s jeans. Similarly, you can’t just whip up a 90’s version of Broccoli Salad and expect that you’re eating something good for you. Back then (really? the 90’s are now “back then?”) most Broccoli Salads had way more fat and sugar than broccoli. I assure you, this salad is still good. Really good. As a believer that the food we eat should be real (as opposed to fake) and whole (as opposed to processed), I even used real bacon and whole milk cheese. I think the real, whole versions impart much better flavor so you can use a lot less of each. I did cut back on some “bad fats” (and in doing so, added a bit of protein and calcium) by substituting some of the mayonnaise with nonfat plain yogurt. I also switched out granulated sugar for pure maple syrup, and don’t think anyone will be the wiser. Granted, sweetener is sweetener (they have a similar effect on your system) and there is nothing holier-than-thou about pure maple syrup. I simply prefer to use natural sweeteners in my blog post recipes when possible. If you prefer to use granulated sugar, cut the quantity back to 1/4 cup. What inspired me to revamp the 90’s Broccoli Salad was the “Bumper Crop” of broccoli at the Farmer’s Market this past weekend. OK, truth be told, I was home obeying Dr.’s orders for post-op recuperation, while my sister was being lured by the “Buy one head for $1.99 and the second for $1.00 sale.” The result: a win-win-win. This throwback will make an appearance at a Trick-or-Treat viewing/dinner party this evening where we’re sure the treats will be well-represented. So what better contribution than a nutritious yet delicious vegetable addition? Forewarning, this recipe makes a quantity perfect to take to your next picnic, potluck or dare I suggest Halloween party? Maybe I’ll walk in with it while donning my mom-jeans and choker and call it a costume? Happy Halloween!
- 1/3 cup mayonnaise
- 8 ounces plain yogurt (I used Siggi's, of course)
- 1/3 cup pure maple syrup (NOT Aunt Jemima's. You're better off using white sugar than that which contains high fructose corn syrup)
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Apple cider vinegar
- 2 pounds fresh broccoli, chopped into large bite-size pieces (the pieces shrink while in the dressing, so make the pieces slightly larger than bite-size)
- 3/4 cup raisins
- 2/3 cup sunflower seeds (I used 1/3 cup roasted, salted seeds and 1/3 cup raw, unsalted seeds)
- 1 cup shredded sharp cheddar cheese
- 8-10 slices bacon, cooked and crumbled
- In a small bowl, whisk together the Dressing ingredients. Set aside.
- In a large bowl, toss the salad ingredients together. Pour the dressing over the broccoli mixture and toss to coat.
- Chill in the refrigerator for at least 90 minutes.
- Re-toss the salad just prior to serving.