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Broccoli Cranberry Salad

Melanie Kluzek, Registered Dietitian from County Market, joins us in studio to demonstrate how to make broccoli cranberry salad. (WICS)

Melanie Kluzek, Registered Dietitian from County Market, joins us in studio to demonstrate how to make broccoli cranberry salad.


Prep/Cook Time: 25 minutes Number of Servings: 8

Ingredients:

3 small heads of broccoli, cut into bit sized pieces

¼ cup sunflower seeds or chopped walnuts

¼ cup dried cranberries or golden raisins

½ medium white onion, finely chopped

1 cup plain 2% Greek Yogurt

2 Tablespoons honey (or more to taste)

1 ½ Tablespoons apple cider vinegar

¼ teaspoon salt (optional)

1 teaspoon freshly grated black pepper


Directions:

1. Bring a large pot of water to boil on the stove and blanch the broccoli florets in the boiling water for about 1 minute.

2. Remove from heat and drain. Place broccoli in a salad spinner and spin several times to remove as much water as possible then finish drying with a paper towel.

3. In a large bowl combine the broccoli, sunflower seeds, cranberries and chopped white onion.

4. In a small bowl combine Greek yogurt, honey, apple cider vinegar, salt (if using) and black pepper.

5. Whisk to combine ingredients well then pour over the broccoli cranberry mixture.

6. Place in the refrigerator for at least 15 minutes for the flavors to blend and serve cold.


Nutrition Facts (per serving):

Calories: 143 Protein: 10.4gm Total Carbohydrates: 23gm Fiber: 8gm

Total Fat: 3.4gm Cholesterol: 2mg Sodium: 148mg

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