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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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When I think of broccoli salad my mind usually conjures up an image of my mom's version which is loaded with cheese and bacon. Delicious but not exactly a good for you side dish! I can't remember where I originally found this recipe but I thought it was an easy switch and still tasted good. Ingredients:
3 cups broccoli florets |
1 8 oz can of diced water chestnuts, drained |
1/2 cup dried cranberries |
1/4 cup chopped red onion |
3/4 cup fat-free or reduced fat mayonnaise |
1/2 cup fat-free plain yogurt |
2 teaspoon sugar or sugar substitute (such as splenda) |
1.5 teaspoon cider vinegar |
2 teaspoon dijon mustard |
1/4 cup silvered almonds |
4 tablespoons reduced fat grated parmesan |
salt & pepper to taste |
Directions:
1. In a large bowl, combine the broccoli, water chestnuts, cranberries and onion.
2. In a small bowl, whisk the mayo, yogurt, sugar, vinegar, mustard, salt and pepper.
3. Pour over broccoli mix and toss to coat
4. Just before serving, sprinkle with Parmesan cheese and almonds.
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