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Broccoli Salad


Broccoli Salad

4 servings; 107 mg. sodium per serving

(For a softer textured salad, steam the chopped broccoli for two minutes; remove from heat and let sit, covered, for 1 minute more. Remove from pan and cool while assembling the other ingredients. Use as otherwise directed in the recipe.)

3 cups finely chopped broccoli
4 green onions, chopped
2 Tablespoons chopped walnuts
1/4 cup raisins
1/3 cup lower sodium mayonnaise
1 Tablespoon fat free plain yogurt
2 teaspoons sugar
2 teaspoons white wine vinegar

Prep. Instructions

1. Place chopped broccoli, onion, walnuts and raisins in a large bowl.
2. Combine mayonnaise, sugar, yogurt and vinegar in a small bowl. Mix well.

Cooking Instructions

1. Pour mayonnaise mixture over the broccoli mixture. Mix to combine well.

2. Refrigerate for 1 to 2 hours before serving. - Copyright © 2022 Judy Reynolds