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Broccoli-Cauliflower Cashew Salad

 Broccoli-Cauliflower Cashew Salad
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.
3 ServingsPrep: 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.
Nutritional Facts: 3/4 cup equals 135 calories,

2 of 2

Broccoli-Cauliflower Cashew Salad (continued)

Nutritional Facts: 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.