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Reduced Fat Broccoli Bacon Salad

This healthy recipe comes from NDSU Extension Service.


  • 1 large bunch fresh broccoli, stems and tops, chopped
  • 1/3 c. fresh celery, diced
  • 1/3 c. scallions, tops and bulbs, chopped
  • 40 red seedless grapes, halved
  • ½ c. golden seedless raisins, cooked in hot water to soften (optional)
  • 4 slices bacon
  • 1/3 c. unsalted pecans, chopped


  • 2 Tbsp. extra-virgin olive oil
  • 4 Tbsp. cider vinegar
  • 5 Tbsp. mayonnaise
  • 1 tsp. salt
  • 1 tsp. pepper


Parboil the broccoli in a large pot of boiling water for three minutes. Remove broccoli from stove, drain and run broccoli under cold water for one minute (make sure the broccoli is still crunchy).
In a large bowl, combine the first five salad ingredients and dressing. Chill for at least two hours. Fold bacon and pecans in right before serving.

Makes six to eight servings.

Per serving: 270 calories, 16 grams (g) fat, 28 g carbohydrate and 260 mg sodium.


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