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Linda Traylor
Rome, Georgia
Dried cranberries and shredded jicama turn broccoli into a colorful salad. A tangy yogurt dressing holds it all together.
Broccoli-Jicama Salad
- Prep Time 30 min
- Total 50 min
- Ingredients 7
- Servings 6
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
Instructions
-
Step1In 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.
-
Step2Meanwhile, place cranberries in small bowl; add boiling water to cover. Let stand 1 minute. Drain.
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Step3In 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
260
Calories
15g
Total Fat
3g
Protein
27g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size: 1 Cup
- Calories
- 260
- Calories from Fat
- 140
- 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;
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