Light and Creamy Broccoli Salad

Ingredients:

• 2 strips of lightly salted bacon
• 0.5 cups ice cubes
• Half a medium red onion, thinly sliced
• 0.5 cups of sour milk or yogurt
• 1/3 cup low-fat sour cream
• 1/4 tsp finely grated lemon zest
• 1 tbsp. freshly squeezed lemon juice
• 6 1/2 cups broccoli florets (about 1 lb), cut into bite-sized pieces
• 1/3 cup light raisins
• 2 tablespoons salted roasted sunflower seeds

Preparation:

1. Combine ice cubes, onion, and 1 cup of water in a small bowl. Let the onion soak for 10 minutes while you prepare the salad, then drain and pat dry.
2. In a small nonstick skillet, cook the bacon over medium-low heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain, reserving 1 teaspoon of the rendered fat for vinaigrette. Finely chop the bacon strips and set aside.
3. In a large bowl, combine the buttermilk, sour cream, lemon zest and juice, reserved bacon drippings, 3/4 teaspoon salt, and black pepper to taste. Add the broccoli, onion, and light-colored raisins to the dressing. Mix well, cover, and refrigerate for 1-4 hours.
4. Before serving, stir well and season with additional salt and pepper to taste. Transfer to a serving platter and sprinkle with fried bacon bits and sunflower seeds.