Cranberry, Pepita, and Broccoli Salad
This salad is a perfect example of how a few small changes to a classic recipe creates a healthier dish without sacrificing taste. Smoked paprika replaces the flavor of bacon while reducing fat. A sprinkle of Parmesan stands in for cheddar cheese and vinegar eliminates salt and makes the dish come alive.
Makes
Serving size
Ingredients
¼ teaspoon smoked paprika
⅓ cup mayonnaise
4 teaspoons apple cider vinegar
2 tablespoons grated parmesan
⅓ cup dried cranberries
2 scallions, chopped
1 head broccoli, cut into small florets, about 4 cups
¼ cup unsalted, roasted pepitas
Freshly ground black pepper, to taste (optional, not included in nutritional analysis)
Instructions
- Whisk together the paprika, mayonnaise, vinegar and parmesan in a large bowl.
- Add the cranberries, scallions and broccoli, season with pepper, if using, and toss to combine.
- Refrigerate until ready to serve. Sprinkle with pepitas just before serving.
Cooking Tip
Add the pepitas just before serving so they stay crisp.
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