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Broccoli-Jicama Salad

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Broccoli-Jicama Salad
  • Prep Time 30 min
  • Total Time 50 min
  • Servings 6
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Dried cranberries and shredded jicama turn broccoli into a colorful salad. A tangy yogurt dressing holds it all together.

Ingredients

3
cups frozen broccoli florets
3/4
cup sweetened dried cranberries
1/4
cup sweet onion slices, separated into rings
1
small jicama, peeled, shredded (about 3 cups)
1/2
cup lemon yogurt
1/2
cup mayonnaise
1
tablespoon white balsamic or rice vinegar

Directions

  • 1 In 2-quart microwave-safe casserole, combine broccoli and 2 tablespoons water. Cover; microwave on HIGH for 6 minutes or until crisp-tender, stirring once halfway through cooking. Drain; rinse with cold water to cool. If desired, cut larger pieces of broccoli in half.
  • 2 Meanwhile, place cranberries in small bowl; add boiling water to cover. Let stand 1 minute. Drain.
  • 3 In medium bowl, combine cooked broccoli, cranberries, onion and jicama. In small bowl, combine yogurt, mayonnaise and vinegar; mix well. Add to broccoli mixture; toss to coat. Cover; refrigerate 20 minutes or until chilled before serving.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
260
(
Calories from Fat
140
)
Daily Value
Total Fat
15g
23%
(
Saturated Fat
2g
10%
)
Cholesterol
10mg
3%
Sodium
125mg
5%
Total Carbohydrate
27g
9%
(
Dietary Fiber
5g
20%
,
Sugars
15g
)
Protein
3g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Fruit; 2 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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