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

> Leave Feedback

User Feedback

(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

Leave Feedback

Disclaimer: The information provided within this site is strictly for the purposes of information only and is not a replacement or substitute for professional advice, doctors visit or treatment. The provided content on this site should serve, at most, as a companion to a professional consult. It should under no circumstance replace the advice of your primary care provider. You should always consult your primary care physician prior to starting any new fitness, nutrition or weight loss regime.

All trademarks, registered trademarks and service-marks mentioned on this site are the property of their respective owners.