Monday, August 24, 2020

Broccoli Salad

A cool refreshing salad for the summer months

Broccoli Salad

In a large bowl combine:

6 cups fresh broccoli florets

1 can (8oz) sliced water chesnuts, drained

½ cup dried cranberries

¼ cup chopped red onion


In a small bowl whisk together

¾ cup mayo

¾ cup yogurt

1 ½ tsp cider vinegar

1 ½ tsp sugar

1 ½ tsp Dijon mustard

¼ tsp salt

1/8 tsp pepper

Pour dressing/liquid over broccoli and toss to coat.


Just before serving sprinkle with ¼ cup slivered almonds (optional)


Serving Size ½ cup

Per serving (without the almonds)

Cal 51.8

Fat 0.5

Sat Fat 0.2

Poly Fat 0.1

Mono fat 0.1

Chol 0.9

Dietary Fiber 1.8

Sugars 5.6

Protein 2.6


Alternate versions:
Use raisins instead of cranberries

Different dressing

 1 cup miracle whip

1 tbs vinegar

1/3 cup sugar

Click here for a printable copy of this Broccoli Salad Recipe.