Broccoli-almond salad

23

Makes

4 Servings


Ingredients

  • 1/3 cup light mayonnaise
  • 4 tsp cider vinegar
  • 1 1/2 tsp granulated sugar
  • 4 cups broccoli florets
  • 1/3 cup diced red onion
  • 1/4 cup sliced toasted almonds

Instructions

  • Whisk 1/3 cup light mayonnaise with 4 tsp cider vinegar and 11/2 tsp sugar in a medium bowl. Stir in 4 cups broccoli florets and 1/3 cup of diced red onion. Toss until coated. Refrigerate at least 1 hour. Sprinkle with 1/4 cup toasted sliced almonds.

Nutrition (per serving)

  • Calories
  • 129,
  • Protein
  • 4 g,
  • Carbohydrates
  • 9 g,
  • Fat
  • 10 g,
  • Fibre
  • 3 g,
  • Sodium
  • 155 mg.