Fresh Spring Broccoli Salad

This homemade version of a store bought deli classic will have you asking for more! Perfect for lunches, or summer picnics, give this healthy version a try today!

Dish Count :: 1 Cutting Board, 1 Mixing Bowl

Fresh Spring Broccoli Salad -

Every time I go grocery shopping and stop at my deli for the week’s turkey for Ben’s and my sad desk turkey lunches, I always peruse the deli salad section to see what they have whipped up. My store always has wonderfully fresh looking salads in the cases, but I never take the plunge because at $6 a pound it’s just not worth it. I know I can make something just as good or better, and for that same $6, I’ll be able to make enough for a week, not just one meal. 
Fresh Spring Broccoli Salad - Best of all, it has just enough cheese to be sinful but not so much you feel gross and weighed down.

There is was a great debate between my friends and I regarding the yay-or-nay of mayonnaise on salads. Apparently I’m part midwesterner, because me and my Minnesotan friends were firmly in camp mayobased-dressing-is-perfectly-acceptable. The other friends, not so much. I began to seriously question our friendship then, but that’s another story.

But there is one caveat – I don’t use “regular” mayo. I can’t justify the 100 calories a tablespoon that comes with it. Instead I use a Kraft’s mayo with olive oil that comes in at 35 calories a tablespoon. FAR less guilt that the regular full fat version. And with all the veggies in this salad, I don’t feel too guilty about adding some mayo to the dressing, along with all the other good stuff inside.

Come see what it is! Fresh Spring Broccoli Salad -

Yield: 8 servings

Fresh Spring Broccoli Salad


1 Head Broccoli, chopped

1 Head Cauliflower, chopped

2 cups Sugar Snap Peas, chopped

1/4 cup Red Onion, or Shallot, minced

1 cup Shredded Cheddar Cheese

1/2 cup Low Fat Mayonnaise

1/4 cup Apple Cider Vinegar

Salt and Pepper

2 Cloves Garlic, minced



In a large mixing bowl, add in all chopped vegetables and shredded cheddar cheese.

In a small bowl, mix together the mayo, apple cider vinegar, salt and pepper to taste, and garlic. Pour the dressing over the vegetables, and stir to combine.

Cover and place in the fridge and allow to chill until ready to serve.

Fresh Spring Broccoli Salad -