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Broccoli-Jicama Salad

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By Pillsbury Kitchens
Updated Sep 22, 2008
Bake-Off® Contest 39, 2000
Linda Traylor
Rome, Georgia
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Dried cranberries and shredded jicama turn broccoli into a colorful salad. A tangy yogurt dressing holds it all together.

Broccoli-Jicama Salad

  • Prep Time 30 min
  • Total 50 min
  • Ingredients 7
  • Servings 6
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Ingredients

  • 3 cups frozen broccoli florets
  • 3/4 cup sweetened dried cranberries
  • 1/4 cup sweet onion slices, separated into rings
  • 1 small jicama, peeled, shredded (about 3 cups)
  • 1/2 cup lemon yogurt
  • 1/2 cup mayonnaise
  • 1 tablespoon white balsamic or rice vinegar

Instructions

  • Step 
    1
    In 2-quart microwave-safe casserole, combine broccoli and 2 tablespoons water. Cover; microwave on HIGH for 6 minutes or until crisp-tender, stirring once halfway through cooking. Drain; rinse with cold water to cool. If desired, cut larger pieces of broccoli in half.
  • Step 
    2
    Meanwhile, place cranberries in small bowl; add boiling water to cover. Let stand 1 minute. Drain.
  • Step 
    3
    In medium bowl, combine cooked broccoli, cranberries, onion and jicama. In small bowl, combine yogurt, mayonnaise and vinegar; mix well. Add to broccoli mixture; toss to coat. Cover; refrigerate 20 minutes or until chilled before serving.

Nutrition

260 Calories
15g Total Fat
3g Protein
27g Total Carbohydrate
15g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
260
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
125mg
5%
Total Carbohydrate
27g
9%
Dietary Fiber
5g
20%
Sugars
15g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Fruit; 2 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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