Curried Broccoli Salad Recipe

Curried Broccoli Salad Recipe photo by Taste of Home

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We love this salad's crunch and color. It has the right combination of spices and a hint of sweetness from coconut and dried cranberries. This is one of our favorite end-of-garden recipes. -Nancy Fleming of Rainier, Washington

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Curried Broccoli Salad Recipe

Prep: 15 min. + chilling

Yield: 5 Servings

15 15

Ingredients

1/4 cup fat-free Miracle Whip
2 tablespoons flaked coconut
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8 teaspoon ground allspice
1/8 teaspoon pepper
4 cups fresh broccoli florets
1/2 cup finely chopped red onions
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted

Directions

In a large bowl, combine the first seven ingredients. Add the broccoli, onion, cranberries and walnuts; toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 5 servings.

Nutritional Analysis: One serving (1 cup) equals 161 calories, 9 g fat (2 g saturated fat), 1 mg cholesterol, 239 mg sodium, 19 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 fruit.

Originally published as Curried Broccoli Salad in Light & Tasty June/July 2004, p39