Sunday, August 30, 2009

Broccoli Salad

The crunch of fresh broccoli and nuts, with sweet chewy raisins, in a creamy tangy dressing make this simple salad a winner.


2 1/2 cups chopped raw broccoli
¼ cup non fat Greek yogurt
¼ cup light mayo (*use a gluten-free brand such as Best Foods if you are on a gluten-free diet)
1 tablespoon rice vinegar
1-2 teaspoons sugar
2 tablespoons raisins, currants or cranberries
2 tablespoons chopped nuts (cashews, pecans, almonds)


Wash and chop the broccoli and set aside. In a medium bowl, combine the yogurt, mayo, vinegar, sugar, raisins and nuts. Throw in the broccoli and mix well until evenly covered with the dressing. Chill and serve.
Makes 2.5 cups 5 servings

Serving size: ½ cup Calories 90 Protein 2 g Carb 8 g Fiber 2g Sugars 5 g Fat 6 g saturated fat 1 g Sodium 170 mg


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