Y’all. I am excited to share that since Bub and I refocused ourselves on healthier lifestyle choices I have lost 10 pounds. It always amazes me what my body will do when I make changes in what I eat, how much I eat and if I exercise. I give you this mini-update so to tell you that I have tried to not only keep salad fixings in the fridge but to keep a salad fixed in the fridge. I do not feel bad about chowing down on a big ole salad.
In an effort to not let salads get boring I thought I would mix it up with a broccoli salad. This brings me to Paula Deen. Nope- not gonna talk about her public relations train wreck(s) but I do have 2 things to say slash share. 1. Generally, 95% of the time, Paula’s recipes are divine. 2. Kristin Wiig on Weekend Update did a hilarious job of poking fun at Paula- so much so that I am including that clip here.
But anyway, Paula’s broccoli salad is super fine and tasty but not exactly healthy- it’s the mayo based dressing that ix-nays it from the healthy column. Seeing as how I am really trying to stay in the healthy column- the mayo dressing would not work for me. But, there is a dressing on a salad in my Momma’s cookbook that would be easily adaptable to suit me.
First things first, I chopped up a couple heads of broccoli and then chopped up half a purple onion. I could have used Leigh’s life hack for cutting some cherry tomatoes but I decided to leave them whole. And lastly I sprinkled the undressed salad with bacon bits.
As for the dressing I used 1/4 cup of white wine vinegar, 2 tablespoons of water, 1 pack of (Wish Bone) Italian dressing mix, 2 tablespoons of Dijon mustard, 3 tablespoons of lemon juice, 5 Splenda packets and 1/2 cup of EVOO. I combined all this in a blender bottle and shook it like hell.
Next I drizzled this dressing over the broccoli salad, covered it and shook it to give everything a nice coat. And then popped it in the fridge and it was ready every time Bub or I were ready for a salad! Easy peasy!
- 2-3 heads of broccoli, chopped
- ½ red onion, chopped
- bacon bits
- cherry tomatoes
- for the dressing:
- ¼ cup vinegar
- 2 Tbsp water
- 1 pack (Wish Bone) Italian dressing mix
- 5 packets of Splenda
- 2 tsp Dijon mustard
- 3 Tbsp lemon juice
- ½ cup extra virgin olive oi
- Combine first four ingredients and set aside
- Combine dressing ingredients and mix together well
- Drizzle dressing over salad and shake or stir well to completely coat
- Store in fridge until ready to eat
Anybody got any good ideas to lighten up some old classics- you know we want the scoop.