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.
RECIPE INSTRUCTIONS
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
INGREDIENTS
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
NOTES
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.
