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Bake-Off® Contest 39, 2000
Rome, Georgia

Broccoli-Jicama Salad

Dried cranberries and shredded jicama turn broccoli into a colorful salad. A tangy yogurt dressing holds it all together.

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  • prep time 30 min
  • total time 50 min
  • ingredients 7
  • servings 6
 

Ingredients

3
cups Green Giant® SELECT® 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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