If back-to-school season means you’re back to running in a million different directions, try this easy and nutritious recipe for Broccoli Crunch Salad. Paired with thin-crust cheese pizza and a glass of low-fat milk, your kids (and you!) will love every bite.
I created this recipe and blog content in partnership with Nestlé’s Balance Your Plate Program. I was compensated for my work, and all opinions are my own.
The goal of the campaign is to help consumers create nutritious, flavorful, and convenient meals that meet the Dietary Guidelines for Americans. To learn more about Balance Your Plate, visit www.nestleusa.com/balance.
Now that my oldest son is at college, life in the kitchen has gotten a little bit easier, but my 16-year old is clearly going through a growth spurt, because he’s currently eating me out of house and home! As my official taste tester for this salad, he practically ate the entire bowl, which of course, made me very happy!
I’m all about balanced meals, so on busy nights when I turn to the convenience of a frozen entree or frozen pizza, while dinner is in the oven, I spend 15 to 20 minutes cooking up veggie side dishes like this healthy broccoli salad.
My recipe is a makeover of mayonnaise-laden broccoli salad. I start with 6 cups of lightly steamed broccoli florets and then toss with a mixture of low-fat mayo, plain Greek yogurt, apple cider vinegar, and pure maple syrup. Dried cranberries and sliced almonds get sprinkled on top.
For this pizza night pairing, I serve a Balanced Plate using DIGIORNO® pizzeria!™ THIN Margherita, Broccoli Crunch Salad, and low-fat milk.
- Serves: 4 to 6
- Serving size: 1 generous cup
- Calories: 100
- Fat: 4.5g
- Saturated fat: 0g
- Carbohydrates: 13g
- Sodium: 165mg
- Fiber: 5g
- Protein: 4.5g
- 6 cups bite-size broccoli florets
- 3 tablespoons 0%-fat plain Greek yogurt
- 2 tablespoons low-fat mayonnaise
- 2 teaspoons pure maple syrup
- 2 teaspoons apple cider vinegar
- 3 tablespoons dried cranberries
- 3 tablespoons sliced almonds
- Kosher salt and pepper
- Steam the broccoli florets for 3 minutes. Once steamed, immediately remove to a bowl and place in the refrigerator, uncovered, to cool, about 20 minutes.
- While the broccoli is cooling, place the yogurt, mayonnaise, maple syrup, and vinegar in a bowl and stir to combine.
- Top the broccoli with the dressing and stir until the florets are evenly coated. Top with the cranberries and almonds, and season with salt and pepper to taste.
Read the Nutrient Facts panel on your pizza package for portion size suggestions or use this rule of “hand” guideline: Use your hand as a general guide for portion size. Picture your hand as a pizza slice and plan to eat only one hand’s worth for a regular meal. Remember that a child or small woman’s hand is smaller … and, so are their portions.
Hack your pizza by adding nutrient-rich toppings. My favorite pizza hacks on family pizza night include sauteed vegetables: baby spinach, diced bell peppers, sliced mushrooms, and sliced green onions. For more of an adult pizza, I sometimes top with thin slices of tomato.