Fresh Broccoli Salad with Cranberries

Name: Fresh Broccoli Salad with Cranberries
Prep time: 20 min
Total time: 20 min
Yield: 9 servings
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

Total Time Prep/Total Time: 20 min.

Yield 9 servings

Test Kitchen Approved

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

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

In a large bowl, combine the broccoli, water chestnuts, cranberries and onion.
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.

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

Recipe Creator