Broccoli Salad

Yield: 8 servings (serving size: about 1 cup)
Source: Cooking Light, June 2002
Comments from a PA Kitchen: This recipe has potential. First of all--too liquidy. If I were to make it again, I would cut the mayo and the yogurt by 1 Tablespoon apiece. THEN, and this is the most important thing: I would switch the proportion of yogurt and mayo. It was too mayonnaise- y. I liked the mix of textures, but next time, I'd make the broccoli florets a lot smaller and I'd dip them in boiling water for like TEN SECONDS, just to soften them a tad. I may try this again, but with all these changes. The flavors here were right (and again, the textures were good), but the proportions were a little out of whack.


4 cups small broccoli florets (about 1 1/2 pounds)
1 1/2 cups seedless green grapes, halved
1 cup chopped celery
1 cup raisins
1/4 cup salted sunflower seed kernels
1/3 cup light mayonnaise
1/4 cup plain fat-free yogurt
3 tablespoons sugar
1 tablespoon white vinegar


  1. Combine the first 5 ingredients in a large bowl.
  2. Combine mayonnaise and remaining ingredients, stirring with a whisk.
  3. Pour dressing over broccoli mixture, and toss well. Chill for 1 hour.


Healthy Units: 3.5 per serving
CALORIES 175(29% from fat); FAT 5.7g (sat 0.8g,mono 1.4g,poly 3g); PROTEIN 3.4g; CHOLESTEROL 4mg; CALCIUM 55mg; SODIUM 148mg; FIBER 3.5g; IRON 1.2mg; CARBOHYDRATE 31g

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