Fresh Broccoli Salad with Cranberries

Total Time

Prep/Total Time: 20 min.


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


  • 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


  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.