Broccoli Salad

I had this salad at Souplantation first and ever since then I have been making broccoli salad the same way. This is also a kids favorite since it is very sweet with the addition of cranberries and almonds. I have tried different versions of this with raisins and other dried fruits along with walnuts and pistachios.  All the combination taste equally great.  I have used a low-fat mayonnaise and Splenda instead of sugar to cut down the calories in this version. The broccoli is not cooked here and  the salad needs to mixed at least 30 minutes before serving for the flavors to set in. It can also be made in advance and stored in the fridge fro up to a day. Let it come to room temperature and serve.

1. Broccoli, cut into small florets, 2 cups.
2. Mayonnaise, 1-1/2 tablespoon. ( I have used a low-fat vegan mayonnaise here).
3. Cranberries, 1/4 cup. (Raisins can also be added here instead of cranberries).
4. Slivered almonds, 1/4 cup. (Chopped walnuts is also another good choice)
5. Lemon juice or apple cider vinegar, 1/2 teaspoon.
6. Any preferred sugar substitute or honey or agave nectar, 1 teaspoon. (I have used Splenda here).
7. Salt, a pinch.

Mix in all the given ingredients together in a bowl and let it sit for at least half an hour and serve. This salad can be stored in the fridge for up to a day.

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