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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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âThis hearty side makes a nice change-of-pace salad. Itâs crunchy, creamy and simply delicious. Youâd never guess itâs light!â says Dana Herbert of Goshen, Utah. HEALTHY OUTLOOK Got broccoli? If not, you should. The healthy green is an excellent source of vitamins A and C and a good source of calcium, riboflavin and iron, so eating it often definitely does a body good! Ingredients:
6 cups fresh broccoli florets |
1 can (8 ounces) sliced water chestnuts, drained |
1/2 cup dried cranberries |
1/4 cup chopped red onion |
3/4 cup reduced-fat mayonnaise |
3/4 cup fat-free plain yogurt |
1-1/2 teaspoons sugar |
1-1/2 teaspoons cider vinegar |
1-1/2 teaspoons dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup slivered almonds, toasted |
Directions:
1. In a large bowl, combine the broccoli, water chestnuts, cranberries and onion.
2. In a small bowl, whisk the mayonnaise, yogurt, sugar, vinegar, mustard, salt and pepper. Pour over salad; toss to coat. Just before serving, sprinkle with almonds. Yield: 9 servings.
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