Servings: 6
Start to finish: 15 minutes
Salad:
4 cups small broccoli florets (raw)
1/2 small red onion, sliced thinly
1 cup shredded carrots
1 cup shredded red cabbage
1 cup red grapes, sliced in half
1/4 cup blue cheese crumbles
Dressing:
1/4 cup lowfat plain Greek yogurt
2 tablespoon light mayonnaise
2 tablespoons red wine vinegar
1 small garlic clove, finely minced or pressed, or 1 teaspoon granulated garlic
1/4 teaspoon (or less or more) hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place all the salad ingredients into a large bowl. In a small bowl, whisk together the dressing ingredients and taste for seasoning. Pour the dressing onto the salad and toss. Best if chilled for an hour before serving to allow flavors to marry.
Nutrition information per serving: 93 calories; 32 calories from fat; 4 g fat (2 g saturated; 0 g trans fats); 8 mg cholesterol; 335 mg sodium; 13 g carbohydrate; 3 g fiber; 7 g sugar; 5 g protein.
Melissa d’Arabian, Associated Press
