I made this salad tonight to bring in my lunch tomorrow - it's one of my favorites! There are a lot of different textures going on in it, and it's a really different way to include fruits and veggies in one dish. It's another one of those dishes that tastes even better after it sits overnight.

Broccoli Salad
Cooking Light June 2002

4 cups broccoli flowerets, about 1 1/2 pounds
1 ½ cups green grapes, seedless, halved
1 cup celery, chopped
1 cup raisins
¼ cup sunflower seeds
⅓ cup light mayonnaise
¼ cup fat free plain yogurt
3 tablespoons sugar
1 tablespoon white vinegar
Combine the first 5 ingredients in a large bowl.

Combine mayonnaise and remaining ingredients, stirring with a whisk. Pour dressing over broccoli mixture, and toss well. Chill for 1 hour.

Yield: 8 servings (serving size: about 1 cup).

Nutritional notes:
Per Serving (excluding unknown items): 150 Calories; 4g Fat (24.1% calories from fat); 3g Protein; 28g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 81mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

MacGourmet Rating: 5 Stars

Labels: , , , , ,