Broccoli-Cauliflower Cashew Salad

Name: Broccoli-Cauliflower Cashew Salad
Prep time: 20 min
Total time: 20 min
Yield: 3 servings.
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

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.

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.

Nutrition 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.

Originally published as Broccoli-Cauliflower Salad in Reminisce June/July 2011