Broccoli-Cashew Salad Recipe

Broccoli-Cashew Salad RecipePhoto by: Taste of Home Broccoli-Cashew Salad Recipe Rating 0

I make this salad often in summertime. It is very refreshing, healthy and low in calories. If I want to make it into an entree, I add chicken or shrimp along with cooked pasta.

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Diabetic Friendly

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Broccoli-Cashew Salad Recipe
  • Prep: 20 min. + chilling
  • Yield: 3 Servings
20 20

Ingredients

  • 2/3 cup fresh cauliflowerets
  • 2/3 cup fresh broccoli florets
  • 1/2 cup chopped zucchini
  • 1/3 cup canned garbanzo beans or chickpeas, rinsed and drained
  • 1/4 cup chopped celery
  • 3 tablespoons chopped red onion
  • 2 tablespoons plain yogurt
  • 2 tablespoons reduced-fat mayonnaise
  • 1/8 teaspoon celery seed
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons chopped cashews

Directions

  • In a large bowl, combine the first six ingredients. In a small bowl, combine the yogurt, mayonnaise, celery seed, salt and pepper. Pour over broccoli mixture and toss to coat.
  • Cover and refrigerate for 2 hours or until chilled. Just before serving, stir in cashews. Yield: 3 servings.

Nutritional Facts 3/4 cup equals 135 calories, 8 g fat (2 g saturated fat), 5 mg cholesterol, 296 mg sodium, 13 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

Originally published as Broccoli-Cashew Salad in Reminisce June/July 2011, p70

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Broccoli-Cashew Salad Recipe

Broccoli-Cashew Salad

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