|Curried Pecan Broccoli Salad|
Traditional broccoli salad is one of those particularly insidious BBQ/picnic recipes. Along with baked beans, it presents the illusion of health with a vegetable as its primary ingredient. But the truth is, the amount of sugar and saturated fat in classic recipes not only negates any health benefit, it actually sets you back. Like, below ground zero.
Paul Deen's Broccoli Salad recipe calls for ONE CUP of mayonnaise and 1/4 cup of white refined sugar per ONE head of broccoli. That means approximately 3 tablespoons of mayonnaise in each serving! Plus, I'd wager she's using mayonnaise brands that contain poor quality vegetable oils and factory-farmed eggs. I've said it before and I'll say it again, I am not anti-mayo, and sometimes there's just no good substitute. But I prefer an organic, olive-oil based variety and in small quantities.
And that's exactly what I used in today's recipe! I love me a good broccoli salad, and I don't want it to get sidelined at potlucks because of poor nutrition. So, I made a much healthier and more creative version! I only use 1/4 cup of quality mayo, which means only half a tablespoon per serving. The use of curry powder and dijon mustard is not only delicious, but the strong flavors make up for less of the bad stuff. Golden raisins and pecans combine magnificently with my creamy curry sauce. This is definitely one of those recipes that gets better over time, so feel free to make a batch on Sunday or Monday and have it throughout the next few days!
Whether or not you're a fellow Southern baby, you will absolutely love this savory-sweet broccoli salad, and you can feel fantastic about enjoying every bite.