Broccoli Salad with Greek Yogurt
- Number of Servings: 5
Ingredients
2 small or one large head of broccoli (or 1 pound broccoli florets) 1/2 cup Greek yogurt (Yoplait 100 cal Vanilla) 2 tablespoons apple cider vinegar 1 tablespoon sugar substitute (truvia, stevia, etc.) 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons minced onion (more if you like) 1/3 cup raisins 1/2 cup toasted almonds (slivered, sliced, or roughly chopped)
Directions
Put minced onion in small bowl of cold water to take away some of the bite.
Wash and prepare broccoli into small bite-sized florets. If using whole broccoli, peel large stem, cut thin slices on the diagonal then cut slices into small matchsticks. Put broccoli in large mixing bowl.
In a small bowl, mix yogurt, mayo, vinegar, sugar, salt and pepper. Add to broccoli along with onions and mix.
Add cranberries and toasted almonds. Mix and refrigerate until ready to serve. Make a day ahead if you like. Leftovers also keep well for several days in refrigerator.
Serving Size: makes (5) 4 ounce servings
Number of Servings: 5
Recipe submitted by SparkPeople user CLYNNTHOMAS.
Put minced onion in small bowl of cold water to take away some of the bite.
Wash and prepare broccoli into small bite-sized florets. If using whole broccoli, peel large stem, cut thin slices on the diagonal then cut slices into small matchsticks. Put broccoli in large mixing bowl.
In a small bowl, mix yogurt, mayo, vinegar, sugar, salt and pepper. Add to broccoli along with onions and mix.
Add cranberries and toasted almonds. Mix and refrigerate until ready to serve. Make a day ahead if you like. Leftovers also keep well for several days in refrigerator.
Serving Size: makes (5) 4 ounce servings
Number of Servings: 5
Recipe submitted by SparkPeople user CLYNNTHOMAS.
Nutritional Info Amount Per Serving
- Calories: 119.3
- Total Fat: 5.5 g
- Cholesterol: 0.8 mg
- Sodium: 19.7 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 2.8 g
- Protein: 5.7 g
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