Broccoli-Cauliflower Cashew Salad Recipe

Broccoli-Cauliflower Cashew Salad Recipe
Broccoli-Cauliflower Cashew Salad Recipe photo by Taste of Home
Publisher Photo

Broccoli-Cauliflower Cashew Salad Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
3 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
3 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

Nutritional Facts

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

  • 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
  1. 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.
  2. Cover and refrigerate for 2 hours or until chilled. Just before serving, stir in cashews. Yield: 3 servings.
Originally published as Broccoli-Cashew Salad in Reminisce June/July 2011, p70

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBroccoli-Cauliflower Cashew Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review