As much as I love all the pretty pictures and glossy pages of a Giada cookbook, there's something to be said about a good old church cookbook. The kind where all the parish member submit their family recipes and then it's sold as a fundraiser. It's filled with lots of comfort food, simple, home cook type recipes that isn't usually found in those book publisher deal cookbooks.
When I asked my mom for her recipe for broccoli salad, she sent me a picture of two pages from the church cookbook and told me she took bits and pieces from each of the four broccoli salad recipes to make her own. I took her advice. Keeping the mayonnaise, vinegar and sugar dressing, but substituting some Greek yogurt in as well. The broccoli and bacon was standard, but I decided to throw in raisins, red onion and cashews as well. The dressing ended up being a little on the generous side, so if your looking to stretch the recipe a little farther or just have some extra broccoli sitting around, I think you could easily use 3.5-4 cups of broccoli bites.
- 3 cups broccoli, cut into bite size pieces
- 10 strips of bacon, crumbled
- 1/2 cup light mayonnaise
- 1/2 cup plain fat free Greek yogurt
- 3 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 1/2 cup raisins
- 1/2 cup diced red onion
- 1/2 cup cashews
- In a small bowl, stir together mayonnaise, yogurt, sugar and vinegar.
- In a large bowl, combine broccoli, raisins, onion and cashews. Mix in dressing until salad is evenly coated.
- Chill in refrigerator until ready to serve.