Fresh Broccoli Salad
The blending of flavors and textures makes this simple salad a winner.
Per 1/2 Cup Serving: Calories 90, Protein 2g, Carb 8g, Fiber 2g, Sugars 5g, Fat 6g, Saturated Fat 1g, Sodium 170 mg
Yield: 2.5 Cups; 5 Servings
Ingredients
- 2 1/2 cups chopped raw broccoli
- ¼ cup non fat Greek yogurt
- ¼ cup light mayo
- 1 tablespoon rice vinegar
- 1-2 teaspoons sugar
- 2 tablespoons raisins, currants or cranberries
- 2 tablespoons chopped nuts (cashews, pecans, almonds)
Instructions
- 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.
Source: Marie Feldman, RD, CDE
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(Page 1 of 1, 1 total comments)Recurring Dream
I am deployed to Afghanistan and have no choice but to eat the foods that are offered in the chow hall. Can I do this program or will I need to cook special foods?
posted Mar 22nd, 2012 5:02 am