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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.

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

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
1 Fat , 1 1/2 Vegetables
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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16 oz  Broccoli, florets, select, frozen
1 each  red onion
1 tbsp  light mayonnaise
1 tsp  Mustard, deli
1 tbsp  olive oil
2 tbsp  vinegar
3 tbsp  cold water
1 each  medium garlic cloves
2 tbsp  sweetener (sugar substitute)
1 pinch  salt and pepper
0.125 cup  slivered almonds
0 1/4 cup  Cranberries, dried
  1. 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.
  2. Add the sliced onion.
  3. Whisk dressing ingredients in a small bowl and pour over salad.
  4. Garnish with nuts and dried cranberries.

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