One of the salads that appears often – maybe too often - at barbecues and family get-togethers during the summer is the ubiquitous broccoli salad with bacon and cheese dressed with a sweet and sour dressing. It’s a good salad, but by mid-summer, it’s been served so many times, a change is welcome. My sister, Dana, introduced the following broccoli salad to our family and it has become the broccoli salad of choice. The cashews and dried cranberries are a refreshing change, and as a bonus, this one is a little lower in fat and calories because it has no cheese. (Not that this one is low in either fat or calories – few things really good ever are - but it’s nice to cut where possible; that way we can eat a little more.) Lowfat mayonnaise is acceptable in the dressing, and is another way to cut a few calories, however, that non-fat stuff is an absolute no-no, as in “no-no” one will be able to stomach it! I’ve included nutrition facts for both versions below.

Dana Ford’s Other Broccoli Salad is quick to put together; just five main ingredients. Save time by using the cooked and crumbled bacon in the package. It takes only a minute or two to throw the five dressing ingredients in the blender; alternately, they can be quickly whisked together.

If you’re a fan of broccoli salads, make sure you give this one a try. It’ll be a nice change and everyone will love it.

20 Servings

Salad
3 pounds broccoli flowerettes
1/4 cup red onions, chopped
1 pound bacon, cooked, drained, and crumbled
1 cup coarsely chopped cashews
1/2 cup dried cranberries

Dressing
1 cup mayonnaise, (light is okay, non-fat is not okay)
1 cup whipping cream
3 tablespoons vinegar
1/2 cup sugar
1 teaspoon mustard

1. Wash the broccoli, cut off and discard any long stems, if any, and slice.


2. Transfer to a serving bowl.


3. Mix the dressing ingredients either in the blender or in a bowl with a wire whisk.


4. Pour over the broccoli, cover with plastic wrap, and refrigerate until 15 minutes before serving time, up to 24 hours ahead


5. Just before serving, stir in the onions, bacon, cashews, and cranberries.

Amount Per Serving
Calories 265 Calories from Fat 185
Percent Total Calories From: Fat 70% Protein 9% Carb. 21%

Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 6 g
Cholesterol 27 mg
Sodium 219 mg
Total Carbohydrate 14 g
Dietary Fiber 1 g
Sugars 5 g
Protein 6 g

Vitamin A 25% Vitamin C 111% Calcium 0% Iron 6%

Nutrition Information if the dressing is made with lowfat mayonnaise:

Amount Per Serving
Calories 214 Calories from Fat 126
Percent Total Calories From: Fat 59% Protein 11% Carb. 30%

Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 5 g
Cholesterol 26 mg
Sodium 214 mg
Total Carbohydrate 16 g
Dietary Fiber 1 g
Sugars 5 g
Protein 6 g

Vitamin A 25% Vitamin C 111% Calcium 0% Iron 6%