Broccoli Cheddar Salad With Toasted Pumpkin |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From Vegetarian Times. This potluck classic tastes best when the vegetables are generously coated with creamy dressing - a mayonnaise-yogurt combination makes that possible while keeping calories and fat in check. You can substitute roasted pine nuts for the roasted pumpkin seeds. Time doesn't include chilling overnight. Ingredients:
1 1/4 cups light mayonnaise |
1/2 cup low-fat plain yogurt |
2 tablespoons apple cider vinegar |
1 tablespoon sugar |
4 cups broccoli, florets cut into 1/2 inch pieces |
2 medium carrots, grated (about 3/4 cup) |
1 small onion, diced (about 1/2 cup) |
1 cup reduced-fat cheddar cheese, grated |
1/3 cup pumpkin seeds, toasted |
Directions:
1. Whisk together mayonnaise, yogurt, vinegar and sugar in large bowl.
2. Add broccoli, carrots, onion and cheese, and toss to combine. Season with salt and pepper. Chill overnight.
3. Sprinkle with pumpkin seeds just before serving.
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