Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Broccoli-Jicama Salad
- add review
- #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.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Beer makes batters better, meat more tender, and sauces more flavorful.
see more broccoli salad recipes
reviews & comments