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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
Fresh Broccoli Salad Photo
Yield: 2.5 Cups; 5 Servings


  • 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) 


  1. Wash and chop the broccoli and set aside.
  2. 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.
  3. Chill and serve.

Source: Marie Feldman, RD, CDE

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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


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