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Tuesday, May 30, 2017

Healthy Broccoli, Cranberry & Almond Salad

I like to blanch the broccoli for this recipe to remove a bit of the crunch —just plunge the florets into boiling water—but you can use raw broccoli 
if you prefer. Usually this dish would contain mayo but I’ve used low-fat yogurt instead. Even the kids will love this salad’s sweet taste!

By Paul Finkelstein

4 cups (1 L) broccoli florets, chopped
2 green onions, thinly sliced
1/4 cup (60 mL) dried cranberries
1/4 cup (60 mL) walnut pieces
1/4 cup (60 mL) sliced almonds
1 Granny Smith apple, grated
1/4 cup (60 mL) sunflower seeds
2 Tbsp (30 mL) low-fat plain yogurt
2 Tbsp (30 mL) honey
2 Tbsp (30 mL) lemon juice

Salt and pepper to taste
Blanch broccoli florets in boiling water for two to three minutes, if desired. Rinse in cold water and strain till dry. Transfer to a medium bowl. To the broccoli, add onions, dried cranberries, walnuts, almonds, apple and sunflower seeds. In a small bowl, combine yogurt, honey and lemon juice. Fold dressing into salad and season to taste with salt and pepper.

Nutritional information 
Serves eight. 
Per serving: 129 calories, 4 g protein, 6 g fat (1 g saturated fat), 18 g carbohydrates, 3 g fibre, 0 mg cholesterol, 31 mg sodium

Best Health magazine, December 2012; Photo by Maya Visnyei

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