Broccoli Salad with Dried Cranberries and Cashews

Alicia Calvo, MPH, RDN, CDCES, CEDRD

This broccoli salad is typically drenched in mayonnaise and high in calories. Here is a low fat version made with 2% Greek yogurt and turkey bacon.

Total Time: 1hr | Yield: 4

Ingredients:

• 4 cups broccoli florets (from about 1 ½ pounds broccoli), bite size pieces

• 1 Tbsp. cider vinegar

• 1 Tbsp. honey

• ⅓ cup mayonnaise or light mayonnaise

• 3 Tbsp. 2% reduced-fat Greek yogurt

• ¼ tsp. salt

• ¼ tsp. freshly ground black pepper

• ¼ cup red onion, finely chopped

• ⅓ cup reduced-sugar dried cranberries

• ⅓ cup cashews

• 4 slices turkey bacon, cooked and crumbled

Instructions:

1. Coarsely chop broccoli florets into bite size pieces.

2. Whisk together vinegar, honey, mayonnaise, and Greek yogurt in large bowl to blend. Season with salt and pepper.

3. Stir in red onion and cranberries to dressing. Add broccoli florets, cashews and turkey bacon to onion mixture and toss to coat.

4. Cover and refrigerate at least one hour before serving.

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Nutrition Facts:

Calories: 100

Total Fat: 6 g

Total Carbohydrate: 11 g

Protein: 4 g

Equivalents: 1 vegetables, 1 fat, and ½ fruit