Broccoli, Almond and Dried Cranberry Slaw

A traditional broccoli salad usually contains loads of high fat mayonnaise.  My version uses a small amount of light mayonnaise dressing along with the sweet dried cranberries and toasted almonds.  For a whole meat add some protein over top.

1. Place the cranberries in a small heatproof bowl. Pour the hot water over top and set aside for 5 minutes. Drain off the water. 

2. Using the shredding disk on a food processor, shred the broccoli or finely chop with a sharp knife . Add to a serving bowl. Add the cranberries, red onion, and all but 2 tbsp almonds for garnish

3. Meanwhile, place the mayonnaise, lemon juice, vinegar, sugar, salt, and pepper in a small bowl and whisk to combine, add to broccoli and mix well. Garnish with almonds

½ cup dried cranberries or raisins
¾ cup hot water
1 lb broccoli (florets and stems)
½ cup diced red onion
½ cup slivered or chopped toasted almonds 
1/3 cup light mayonnaise
1 tbsp lemon juice
1 tbsp rice wine vinegar
1 tbsp sugar
1/8th tsp salt and pepper

Nutritional Analysis Per Serving

Calories 210
Protein 4.5g
Carbohydrate 24g
Fiber 3.8g
Fat 12g
Saturated Fat 1.2g
Cholesterol 3.2mg
Sodium 232mg

Serves 4

Nutrition Watch: Dried cranberries or Craisins are just fresh cranberries dehydrated. One quarter cup has 8 % of your daily intake of fiber.  Eat in moderation because they’re dehydrated making them high in calories and sugar.