Light Cranberry-Raisin Broccoli Salad

Light Cranberry-Raisin Broccoli Salad
A delicious light version of Broccoli Salad with only about 120 Calories per serving. The best part of this salad? The longer it sits, the better it gets
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Recipe type: Salad
Serves: 8 servings
Ingredients
  • ¼ cup finely chopped red onion
  • ⅓ cup light mayonnaise
  • 3 tablespoons nonfat Greek yogurt
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 cups coarsely chopped broccoli florets (about 1 bunch)
  • ⅓ cup slivered almonds, or pecans toasted
  • ⅓ cup reduced-sugar dried cranberries
  • ¼ cup raisins
  • 4 center-cut bacon slices, cooked and crumbled
Directions
  1. Soak red onion in cold water for 5 minutes; drain.
  2. Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, and remaining ingredients. Cover and chill 1 hour before serving.

 

Classic Cranberry Mold

Classic Cranberry Mold
This recipe was given to me by a friend and it has been in her family forever. It is a popular recipe found all over the web. Tangy and fruity, this gelatin mold is not only easy to prepare but pretty, too
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Recipe type: salad, sidedish
Ingredients
  • 2 packages ( each) raspberry gelatin
  • 3 cups boiling water
  • 1 can () whole-berry cranberry sauce
  • 2 tablespoons lemon juice (optional)
  • 1 can () unsweetened crushed pineapple, drained
  • ½ cup finely chopped celery
Directions
  1. In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and lemon juice until blended. Chill until partially set.
  2. Stir in pineapple and celery. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.
Notes
Use sugar-free jello if desired.

 

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