Broccoli Salad with Cranberries is an easy way to add fiber and protein to your diet while still relatively low in sugar. I love most of the ingredients in Broccoli Salad, but rarely select it when out at a buffet bar or from a deli counter because most are made with some type of mayo, sandwich spread, or other equally smelly type substance. Obviously, I don’t like that white stuff, no matter the brand or name or certain brands of salad dressings because of that overpowering taste. Instead, I used sour cream with the dry Ranch dressing packet.
Broccoli Salad with Cranberries
Using sour cream in place of a regular bottled salad dressing allows me to control calorie and sugar content as well. Many recipes for Broccoli Salad call for extra ingredients like sweeteners and vinegars. They purposely weren’t used in this recipe. This Broccoli Salad is great when it’s first made, but it’s even better after it’s allowed to sit for a few hours to allow the flavors to blend together.
Rating
Prep time:
Total time:
Serving size: 1 cup
Calories: 305
Fat: 23g
- 2 c. Broccoli Florets
- 1 oz. Dried Cranberries (snack size bag)
- ¼ c. Sunflower Seeds
- 1 c. Colby Jack Cheese
- ¼ c. Sour Cream
- 1 tsp. Dry Ranch Dressing
- Wash and dry large head of broccoli.
- Cut broccoli florets from the stem, discard stem. Cut florets into bite-size pieces.
- Add cranberries, sunflower seeds, and cheese to broccoli florets.
- Mix sour cream with ranch dressing, add to other ingredients.
- Chill for three to four hours before serving.
Calories 305
Carbs 14
Fat 23
Protein 14
Sodium 338
Sugar 6
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