Fresh Broccoli Salad with Cranberries
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 9 servings.
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
Ingredients
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6 cups fresh broccoli florets
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1 can (8 ounces) sliced water chestnuts, drained
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1/2 cup dried cranberries
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1/4 cup chopped red onion
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3/4 cup reduced-fat mayonnaise
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3/4 cup fat-free plain yogurt
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1-1/2 teaspoons sugar
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1-1/2 teaspoons cider vinegar
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1-1/2 teaspoons Dijon mustard
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1/4 cup slivered almonds, toasted
Directions
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1.
In a large bowl, combine the broccoli, water chestnuts, cranberries and onion.
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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.
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.
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