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Fresh Broccoli Salad with Cranberries

1 review
Test Kitchen Approved
Total Time

Prep/Total Time: 20 min.

Makes

9 servings

Updated: Apr. 24, 2022
This hearty side makes a nice change-of-pace salad. It’s crunchy, creamy and simply delicious. You’d never guess it’s light! —Dana Herbert, Goshen, Utah
Fresh Broccoli Salad with Cranberries
Fresh Broccoli Salad with Cranberries Recipe photo by Taste of Home
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Ingredients

  • 6 cups fresh broccoli florets
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup dried cranberries
  • 1/4 cup chopped red onion
  • 3/4 cup reduced-fat mayonnaise
  • 3/4 cup fat-free plain yogurt
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons cider vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup slivered almonds, toasted

Directions

  1. In a large bowl, combine the broccoli, water chestnuts, cranberries and onion.
  2. In a small bowl, whisk the mayonnaise, yogurt, sugar, vinegar, mustard, salt and pepper. Pour over salad; toss to coat. Just before serving, sprinkle with almonds.
Test Kitchen Tip: Got broccoli? If not, you should. The healthy green is an excellent source of vitamins A and C and a good source of calcium, riboflavin and iron, so eating it often definitely does a body good!

Nutrition Facts

3/4 cup: 144 calories, 8g fat (1g saturated fat), 7mg cholesterol, 272mg sodium, 16g carbohydrate (9g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.