Gingered Lemon Broccoli Salad

Gingered Lemon Broccoli Salad

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From: Diabetic Living Magazine

In a fresh take on creamy broccoli salad, this recipe calls for tossing broccoli florets in ginger-accented dressing and topping with roasted soy nuts, which add extra crunch and flavor.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 tablespoons light mayonnaise or salad dressing
  • 2 tablespoons plain soy yogurt
  • ¼ teaspoon finely shredded lemon peel
  • 2 teaspoons lemon juice
  • ¼ teaspoon grated fresh ginger
  • 4 cups small broccoli and/or cauliflower florets
  • ⅓ cup finely chopped red onion
  • ¼ cup dried cranberries
  • 3 tablespoons roasted soy nuts

Preparation

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  1. In a large bowl, stir together mayonnaise, soy yogurt, lemon peel, lemon juice and ginger. Add broccoli (and/or cauliflower), red onion and cranberries. Toss to coat. Cover and chill for 1 to 24 hours. Just before serving, sprinkle with soy nuts.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 59 calories; 3 g fat(0 g sat); 2 g fiber; 8 g carbohydrates; 2 g protein; 30 mcg folate; 2 mg cholesterol; 4 g sugars; 298 IU vitamin A; 42 mg vitamin C; 33 mg calcium; 1 mg iron; 54 mg sodium; 157 mg potassium
  • Nutrition Bonus: Vitamin C (70% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ vegetable

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