Cranberry, Almond & Broccoli Salad* |
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Makes 8 1/2 cup servings. Recipe from Cooking Light.
Ingredients ¼ cup finely chopped red onion ⅓ cup canola mayonnaise 3 tablespoons 2% reduced-fat Greek yogurt 1 tablespoon cider vinegar 1 tablespoon honey ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 4 cups coarsely chopped broccoli florets (about 1 bunch) ⅓ cup slivered almonds, toasted ⅓ cup reduced-sugar dried cranberries 4 center-cut bacon slices, cooked and crumbled Nutritional info per serving Calories: 104 Total Fat: 6g Cholesterol: 4mg Sodium: 224mg Total Carbs: 11g Dietary Fiber: 3g Protein: 4 Iron: 1mg |
Directions
- Soak red onion in cold water for 5 minutes; drain.
- Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk.
- Stir in red onion, broccoli, and remaining ingredients.
- Cover and chill 1 hour before serving.
*Photo does not accurately picture recipe.
