Weight Watchers Friendly
Weight Watchers Friendly Creamy Broccoli and Feta Salad is the perfect side dish. It’s fresh, creamy, and ready in about 30 minutes, which makes it a great option for busy weeknights or weekend cookouts.
To make this healthy salad, you will need broccoli florets, crumbled feta cheese, red onion, Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, and fresh parsley or dill. That is it. Simple ingredients that you can find at any grocery store. It’s also Weight Watchers friendly!
The dressing is what really makes this one stand out. It is tangy and creamy, with just enough brightness from the lemon juice and Dijon to keep things interesting.
Toss it all together with the broccoli and feta, and you have a salad that actually tastes good and holds up well in the fridge for a few days.
A large bowl and a whisk are all you need to pull this together.
This recipe is great for meal prep, potlucks, or just as a side dish alongside your favorite protein. Once you try it, it is going to be a regular in your rotation.
Why You’ll Love This Creamy Broccoli and Feta Salad
It Is Quick and Easy
This salad takes about 30 minutes from start to finish. There is no complicated prep involved, just a few simple steps.
It Is Great for Meal Prep
This salad holds up well in the fridge for up to 3 days, which makes it a great option to make ahead of time.
The Dressing Is Creamy Without Being Heavy
The dressing uses Greek yogurt instead of heavy cream or a lot of mayonnaise, so it is creamy and flavorful without feeling too rich.
It Is Versatile
Serve it as a side dish at a cookout, bring it to a potluck, or eat it as a light lunch. It works in a lot of different situations.
It Uses Simple Ingredients
Everything in this recipe is easy to find at any grocery store, and you probably already have most of it on hand.
Ingredient Substitutions
Greek Yogurt
Plain regular yogurt can be used in place of Greek yogurt. The dressing will be slightly thinner, but it will still work well.
Mayonnaise
Sour cream is a good substitute for mayonnaise if that is what you have on hand. It adds a slightly tangier flavor.
Feta Cheese
Goat cheese or ricotta salata can be used in place of feta. Both crumble well and have a similar salty flavor.
Dijon Mustard
Regular yellow mustard or whole grain mustard can be swapped in for Dijon. The flavor will be slightly different but still works with the dressing.
Fresh Parsley or Dill
If fresh herbs are not available, dried parsley or dill can be used. Use about one teaspoon of dried herbs in place of one tablespoon of fresh.
Red Onion
Shallots or green onions can be used instead of red onion for a milder flavor.
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Creamy Broccoli and Feta Salad
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 4 cups broccoli florets
- 1 cup crumbled feta cheese
- ¼ cup red onion finely chopped
- ⅓ cup fat-free plain Greek yogurt
- 2 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- salt to taste
- ground black pepper to taste
- 1 tablespoon fresh parsley or dill chopped
Instructions
- In a large saucepan, bring salted water to a boil over high heat.
- Add the broccoli florets to the boiling water. Blanch for 1 minute, until it turns bright green and is just tender.
- Drain the broccoli immediately using a colander.
- Rinse the broccoli under cold running water, or place it into an ice bath, to stop the cooking process.
- Drain the broccoli well and pat it dry with paper towels.
- In a small bowl or jar, add the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and black pepper.
- Using a whisk, mix the dressing until smooth.
- In a large bowl, place the cooled broccoli, chopped red onion, and crumbled feta cheese.
- Pour the dressing over the salad.
- Using a spatula or two spoons, toss gently to coat, keeping the florets as intact as possible.
- Stir in the chopped fresh parsley or dill.
- Taste the salad and add more salt or lemon juice if needed.
- Place the salad in the refrigerator and chill for at least 20 minutes for the best flavor, or serve immediately at room temperature.
- Spoon onto a platter or individual plates and serve.
Notes
Tips and Tricks
Do not skip the ice bath. Rinsing the broccoli under cold water or placing it in an ice bath right after blanching is what keeps it bright green and crisp. Skipping this step will result in softer, duller-looking broccoli. Pat the broccoli dry. Extra moisture on the broccoli will water down the dressing. Take a minute to pat it dry with paper towels before tossing everything together. Chill the salad before serving. The salad tastes best after it has had at least 20 minutes in the fridge. This gives the dressing time to coat everything and lets the flavors come together. Storing: Place leftover salad in an airtight container and store it in the refrigerator for up to 3 days. The dressing may absorb into the broccoli over time, so give it a quick toss before serving. You can also add a small spoonful of Greek yogurt or a squeeze of lemon juice to freshen it up. Taste and adjust the dressing. Before tossing, taste the dressing and adjust the salt, lemon juice, or pepper to your preference. Everyone’s taste is different, so adjust it to what works for you. Cut the broccoli into even pieces. Keeping the florets a similar size ensures they cook evenly and are easier to eat.Nutrition
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