Broccoli Salad
Jami Nolen, Nutrition Program Associate
May 22, 2011
This recipe is a healthy twist on a picnic classic, and you can pick up the broccoli at your local farmer's market!
Yield
Makes 8 servings
Ingredients
- 4 cups small broccoli florets (about 1½ pounds)
- 1½ cups seedless green grapes, halved
- 1 cup chopped celery
- 1/2 cup diced red onion
- 1 cup golden raisins
- 1/4 cup salted sunflower seed kernels
- 1/3 cup light mayonnaise
- 1/4 cup plain fat-free yogurt
- 3 tablespoons sugar
- 1 tablespoon cider vinegar
Preparation
- Combine the first 6 ingredients in a large bowl.
- Combine mayonnaise and remaining ingredients, stirring with a whisk. Pour this dressing over broccoli mixture and toss well. Chill for 1 hour.
Nutrition Information
Calories: 175
Calories from fat: 29%
Fat: 5.7 g
Saturated fat: 0.8 g
Monounsaturated fat: 1.4 g
Polyunsaturated fat: 3 g
Protein: 3.4 g
Carbohydrate: 31 g
Fiber: 3.5 g
Cholesterol: 4 mg
Iron: 1.2 mg
Sodium: 148 mg
Calcium: 55 mg
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
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Last update: Wednesday, June 15, 2011
