Spicy Broccoli Salad
Servings
6Serving size
about 1 cupThis recipe can be multiplied, makes great leftovers, and is better the second day.
Ingredients
| 2 bunch Broccoli, raw |
| 1 medium White onions (diced) |
| 1 spray Spray olive oil |
| 1/4 cup Pumpkin seeds (pepitas) |
| 1/4 cup Reduced fat buttermilk |
| 1 ounces Reduced fat cream cheese |
| 1/4 tsp. Salt |
| 2 tsp. Paprika |
| 1/4 tsp. Cayenne pepper |
| 1 tsp. no salt added chili powder |
| 4 medium Green onions (thinly sliced crosswise) |
Instructions
Cut the broccoli flowerets into small pieces - about 1/2 inch or so.
Peel the broccoli stems and cut into 1/2 inch dice.
Place the broccoli (both florets and stems) and onions in the skillet and spray liberally with olive oil.
Roast for about 30 minutes. Toss occasionally.
While the vegetables are roasting place the pumpkin seeds in a small skillet over high heat.
Toast the pumpkin seeds for about 10 minutes until lightly browned. Toss frequently.
Set aside.
Remove from the oven and let cool and then chill in the refrigerator.
While the broccoli is chilling mix together the buttermilk, cream cheese, pepper, salt, paprika, cayenne and chili powder until smooth.
Place the celery in the bowl with the chilled broccoli and onions.
Add the dressing and green onions.
Toss well and chill before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
I was having lunch from a very nice buffet recently. The spread had a broccoli salad similar to this but with a somewhat boring white dressing. It wasn’t bad: a good, solid salad with a creamy texture and a bit of lemon flavor.
But I craved more. This spicier version is perfect for a summer picnic or served as a side with a piece of roasted whitefish like cod or halibut.