Broccoli-Jicama Salad

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

  • 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
  • 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
    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.
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