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Broccoli-Jicama Salad
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- #71849
serves/makes:
ready in:
30-60 minutes
30-60 minutes
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
1/2 cup lemon yogurt
1/2 cup mayonnaise
1 tablespoon white balsamic vinegar or rice vinegar
directions
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.
Meanwhile, place cranberries in small bowl. Add boiling water to cover. Let stand 1 minute. Drain.
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.
added by
souschefc
nutrition data
221 calories, 17 grams fat, 18 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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