Picnic Broccoli Salad Lightened Up

January 15, 2010
0 Ratings
  • Serves 4
Author Notes

You know that salad with broccoli and the bacon /mayonaise/sugar dressing, the one that tastes so good but sends you running for the lipitor? Well I made this salad with a mind to create a lighter version (summer IS right around the corner, right?). This didn't come out as I had envisioned exactly, but it IS pretty tasty! —aargersi

What You'll Need
  • Salad
  • 2 cups broccoli florets with some stem
  • 1 cup snow peas - rinsed, "de-stringed" and cut in half
  • 1/4 cup diced red bell pepper
  • 3 green onions - chopped
  • a handful of cilantro - rinsed and chopped
  • 2 slices proscuitto
  • Dressing
  • 1/2 cup buttermilk
  • 1/2 tablespoon honey
  • 1 tablespoon sherry vinegar
  • salt and pepper
  1. Salad
  2. Bring a pot of salty water to a rolling boil. Blanch the broccoli for 2-3 minutes, then plunge it in ice water, pat dry, and set aside.
  3. Crisp the proscuitto in a skillet over medium heat, lay on paper towel to cool and drain.
  4. Toss the everything but the proscuitto with the dressing, then crumble up and toss in the proscuitto. If you are not going to serve it right away, wait and toss in the proscuitto right before you do.
  1. Dressing
  2. Whisk all of the ingredients together, adding salt and pepper to taste. Toss with the salad.

See what other Food52ers are saying.


Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

1 Review

bethy January 15, 2010
Sounds delicious and much lighter version than "GMa's Broccoli Salad"!