Broccoli Salad
A memorable and tasty combination with broccoli, edamame, crispy bacon, crunchy almonds, and tart cranberries in a light Dijon vinaigrette.
Servings
8(3/4-cup) servings
Servings
8(3/4-cup) servings
Ingredients
  • 4cups broccoli florets
  • 1/2cup edamame
  • 1cup cherry or grape tomato halves
  • 1/4cup sliced almondstoasted
  • 1/3cup dried cranberries or pomegranates
  • 2teaspoons dijon mustard
  • 1tablespoon red wine vinegar
  • 3tablespoons olive oil
  • 4slices turkey or low sodium baconcooked crispy and crumbled
Instructions
  1. In large microwave-safe bowl, combine broccoli and edamame in small amount of water and cook, covered, about 4 minutes or until broccoli is only crisp tender. Drain; transfer to large bowl.
  2. Add tomatoes, almonds, and dried cranberries, tossing with broccoli mixture.
  3. In small bowl, whisk mustard, vinegar and olive oil. Add bacon and vinaigrette to broccoli and toss well.
Recipe Notes

Calories 131, Calories from Fat 57%, Fat 9g, Saturated Fat 1g, Cholesterol 8mg, Sodium 111mg, Carbohydrates 10g, Dietary Fiber 2g, Total Sugars 6g, Protein 4g, Dietary Exchanges: 1/2 fruit, 1 vegetable, 2 fat

Terrific Tip: If making ahead of time, toss with vinaigrette and bacon just before serving. Omit bacon for vegetarian option.

Nutrition Nugget: In a serving of only 5 cherry tomatoes, they provide 15% of your daily recommended intake of vitamin A and 10% of vitamin C.