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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.
- By: Diabetic Living Magazine
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 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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Prep
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Ready In
- 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.
- 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
