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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Broccoli-Almond Salad (Low Fat version)

Source: Enlitened Kosher Cooking by Nechama Cohen

Broccoli-Almond Salad with a creamy mustard dressing.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	75.3

Total Carbs	10.2 g

Dietary Fiber	2.4 g

Sugars	5.9 g

Total Fat	4.3 g

Saturated Fat	0.5 g

Unsaturated Fat	0.5 g

Potassium	32.2 mg

Protein	2.5 g

Sodium	50.2 mg

Dietary Exchanges 4.3 Fat, 1.1 Vegetables, 0.0 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

16.0
16 oz Broccoli, florets, select, frozen 1.0
1 each red onion 1.0
1 tbsp light mayonnaise 1.0
1 tsp Mustard, deli 1.0
1 tbsp olive oil 2.0
2 tbsp vinegar 3.0
3 tbsp cold water 1.0
1 each medium garlic cloves 2.0
2 tbsp sweetener (sugar substitute) 1.0
1 pinch salt and pepper 0.125
0.125 cup slivered almonds 0.25
0 1/4 cup Cranberries, dried

Directions

Pierce the bag of broccoli in a few places. Defrost in the sink. Once defrosted, squeeze the water out very well and place florets in a bowl.
Add the sliced onion.
Whisk dressing ingredients in a small bowl and pour over salad.
Garnish with nuts and dried cranberries.