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Ingredients

3 cups chopped broccoli (fresh)
1 medium carrot, diced
2 stalks celery, thinly sliced
½ cup raisins
¼ cup chopped onion
1 cup diced cooked protein (ham, chicken, turkey or tofu)
¼ cup low-fat mayonnaise
½ cup nonfat or low-fat plain yogurt
1 Tablespoon sugar
1 teaspoon vinegar

Directions

  1. Wash hands with soap and water.
  2. In a large bowl, mix together broccoli, carrot, celery, raisins, onion and protein.
  3. In a separate bowl, mix together mayonnaise, yogurt, sugar and vinegar.
  4. Add mayonnaise mixture to salad and mix well.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Try adding apples or jicama.
  • You can use dried cranberries instead of raisins.
  • This salad can be prepared the day before and stored in the refrigerator.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
5 Cups
Prep time:
15 minutes
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