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Cheddar and Almond Broccoli Salad 

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 

Yield

Serves 4 (serving size: about 3/4 cup)

We microwave the broccoli for about half the suggested time so it maintains its texture in the salad. This dish can be made a day ahead.  

Ingredients

  • 1 (12-oz.) pkg. fresh steam-in-bag broccoli florets
  • 3 tablespoons shredded sharp cheddar cheese
  • 2 tablespoons canola mayonnaise
  • 1 ounce 1/3-less-fat cream cheese, softened
  • 2 tablespoons minced red onion
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, grated
  • 1 tablespoon sliced almonds, toasted

Nutrition Information

  • calories 93
  • fat 6.1 g
  • satfat 2.2 g
  • monofat 1.6 g
  • polyfat 1 g
  • protein 5 g
  • carbohydrate 6 g
  • fiber 3 g
  • cholesterol 10 mg
  • iron 1 mg
  • sodium 259 mg
  • calcium 90 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place broccoli package in microwave; microwave at HIGH 1 1/2 minutes.

    Toasting Nuts
  2. Combine cheddar cheese, mayonnaise, and cream cheese in a large bowl. Add broccoli, onion, and next 5 ingredients (through garlic), stirring to combine. Sprinkle with almonds.