Broccoli Salad with Cranberries

  • Yield: 10 servings


6cups broccoli florets, cut into small pieces
1/2cup chopped red onion
1/2cup shredded carrots
1/3cup dried cranberries
1/4cup light mayonnaise
2tablespoons nonfat sour cream
1tablespoon sugar
3tablespoons raspberry wine vinegar
1/4cup coarsely chopped walnuts, toasted


  1. In a large bowl, combine broccoli, onion, carrots, and cranberries.
  2. In a small bowl, combine remaining ingre­dients, except walnuts. Toss with broccoli mixture. Refrigerate. When ready to serve, toss with walnuts.

 Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008. 

Nutritional Info *per serving

  • Calories 78
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 3mg
  • Sodium 66mg
  • Carbohydrate 10g
  • Fiber 2g
  • Sugars 6g
  • Protein 2g