Broccoli-Cashew Salad Recipe

Broccoli-Cashew Salad Recipe photo by Taste of Home

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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.

This recipe is:

Quick

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