Broccoli Salad

This is one of my favorite salad recipes. It's a kind of strange combination of ingredients, but works incredibly well together. The dressing is light and creamy, and there are a variety of textures within the salad. Be forewarned - this is super addictive and you might end up regretting having 4 giant helpings of it. This is easy to put together and makes a ton. Leftovers are great for a few days - if they last!

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

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