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This lightly dressed; chilled broccoli salad is great for picnics, potlucks, and other casual get-togethers. The mayonnaise dressing adds a boost of bright flavor thanks to the fresh lemon juice and zest, while the crisp-tender broccoli and sunflower seeds add a satisfying crunch.
If you have the time, make this recipe the night before. The extra time will allow the flavors to blend more thoroughly.
1/2 cup MAYONNAISE, REDUCED FAT, W/OLIVE OIL
1 tbsp HONEY, STRAINED OR EXTRACTED
2 tbsp LEMON JUICE, canned or bottled
1 tbsp LEMON PEEL, RAW
1 tsp PEPPER, BLACK, GROUND
1/4 cup ONION, RAW, sliced
2 cup BROCCOLI, RAW, CHOPPED
2 slice BACON, BROILED, LESS SALT, pan-fried or roasted, cured
1/4 cup PARSLEY, RAW
1/3 cup SUNFLOWER SEED, TOASTED, NO ADDED SALT, kernels
To make the dressing, combine the mayonnaise, honey, lemon juice, and zest in a small bowl. Season with pepper, to taste. Set aside. Add the broccoli florets to a large, microwave-safe dish and add 2-3 T. water. Cover and microwave on high for 4-5 minutes, or until florets are crisp tender. (Check after 3 minutes and adjust cooking times accordingly). Remove from microwave and drain excess liquid. Set aside, uncovered, and allow steamed florets to cool. In a large glass or other non-reactive bowl, combine the red onion, broccoli, crumbled bacon, and fresh parsley. Toss gently to combine. Top with ½ dressing and toss again until ingredients are thoroughly coated. Cover and refrigerate 30 minutes or overnight before serving. Cover and reserve remaining dressing, as well. Toss chilled salad with remaining dressing right before serving, or serve on the side for those who prefer a little extra dressing. Sprinkle with the sunflower seeds right before serving to keep them crunchy. * 1 tablespoon of honey contains up to 17 grams of carbs, or approximately 4¼ grams per serving. If this is too high for your needs, you can use a
very small amount of stevia powder or liquid as a substitute.
