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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The tangy dressing and juicy jicama make a great combination. Cider or rice vinegar can be used in place of the white vinegar. From the Atlanta Journal-Constitution. Ingredients:
3 cups fresh or frozen broccoli florets |
3/4 cup dried sweetened cranberries |
1/2 small sweet onion, sliced into rings |
1 small jicama, peeled and shredded (about 3 cups) |
1/2 cup lemon yogurt |
1/2 cup mayonnaise |
1 tablespoon white vinegar |
Directions:
1. Cook the broccoli with a small amount of water in a steamer or in the microwave until crisp-tender, about 5 minutes.
2. Rinse in cold water to cool and drain.
3. Meanwhile, place cranberries in a small bowl; add boiling water to cover.
4. Let stand 1 minute.
5. Drain.
6. In a medium bowl, combine the broccoli, cranberries, onion and jicama.
7. In another bowl, combine yogurt, mayonnaise and vinegar.
8. Mix well.
9. Add to broccoli mixture and toss to coat.
10. Cover and refrigerate for 20 minutes or until chilled.
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