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Fresh Broccoli Salad with Cranberries

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Total Time
Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Dana Herbert, Goshen, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

This hearty side makes a nice change-of-pace salad. It’s crunchy, creamy and simply delicious. You’d never guess it’s light! —Dana Herbert, Goshen, Utah

Test Kitchen Tip: Got broccoli? If not, you should. The healthy green is an excellent source of vitamins A and C and a good source of calcium, riboflavin and iron, so eating it often definitely does a body good!
Test Kitchen Approved

Fresh Broccoli Salad with Cranberries

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Yield: 9 servings
Prep: 20 min
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Ingredients

  • 6 cups fresh broccoli florets
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup dried cranberries
  • 1/4 cup chopped red onion
  • 3/4 cup reduced-fat mayonnaise
  • 3/4 cup fat-free plain yogurt
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons cider vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup slivered almonds, toasted
Text Ingredients

Directions

  1. In a large bowl, combine the broccoli, water chestnuts, cranberries and onion.
  2. In a small bowl, whisk the mayonnaise, yogurt, sugar, vinegar, mustard, salt and pepper. Pour over salad; toss to coat. Just before serving, sprinkle with almonds.

Nutrition Facts

3/4 cup: 144 calories, 8g fat (1g saturated fat), 7mg cholesterol, 272mg sodium, 16g carbohydrate (9g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.
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