Tangy Broccoli and Almond Salad
15 Min(s)
15 Min(s) Prep
Healthy Living
This creamy, tangy broccoli salad has more going for it than a few florets! Namely, fresh spinach, dried cranberries, toasted almonds and bacon bits.
What You Need
Select All
12 servings
Original recipe yields 12 servings
2 Tbsp. sugar
6 cups broccoli florets
4 cups loosely packed fresh spinach leaves
1/2 cup slivered red onions
1/4 cup dried cranberries
1/4 cup sliced almonds, toasted
Let's Make It
1
Mix first 3 ingredients until blended.
2
Combine all remaining ingredients except nuts in large bowl. Add dressing mixture; mix lightly.
3
Sprinkle with nuts just before serving.
Kitchen Tips
Tip 1
Substitute
Prepare using mixed baby greens.
Tip 2
Tangy Broccoli, Cauliflower and Almond Salad
Prepare using 3 cups each broccoli and cauliflower florets.
Tip 3
Make Ahead
Prepare as directed, except do not add nuts. Cover and refrigerate up to 24 hours. Sprinkle with nuts just before serving.
Tip 4
Nutrition Bonus
This versatile vegetable-based side salad is rich in vitamin A both from the broccoli and spinach. Plus, it's also an excellent source of vitamin C from the broccoli.
Nutrition
Calories
80
Calories From Fat
0
% Daily Value*
Total Fat 4g
5%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 280mg
12%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
7%
Sugars 6g
12%
Protein 4g
8%
Vitamin A
45%
Vitamin C
40%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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