Fresh Broccoli Salad

By Sarah-Lyn

“This hearty side makes a nice change-of-pace salad. It’s crunchy, creamy and simply delicious. You’d never guess it’s light!” says Dana Herbert of Goshen, Utah. HEALTHY OUTLOOK 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!

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

Details

Servings 9
Adapted from tasteofhome.com

Preparation

Step 1

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. Yield: 9 servings.


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