Broccoli, Cranberry and Pepper Salad

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adapted from Earth Fare Markets prepared foods


Servings - 4   Serving size - 1/4th of recipe   Points Plus per Serving - 4 Points+
Calories - 146.9,   Total Fat - 7.5g,   Carb. - 20.5g,   Protein - 2.8g,   Fiber - 3.6g


1/2 cup Canola Mayonnaise ( such as Hellman's)
1 TBS. honey 
1/3 cup dried cranberries
 Raw broccoli florets from one small bunch of broccoli, approx. 4 cups
1/4 red pepper, cut into strips
1/4 yellow pepper, cut into strips

In med bowl, whisk the mayo and the honey together.  Add in the cranberries.  Add in broccoli and pepper strips, toss to coat evenly.  Allow to sit in fridge for 2 hours or overnight to allow flavors to blend and cranberries to plump up a bit. 

*If you would like your broccoli a bit more tender, you can blanch it in boiling water for a few minutes than plunge it into an ice bath.  I don't mind the crunch from raw broccoli. 
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