Ingredients
6 cups fresh broccoli florets1 can (8 ounces) sliced water chestnuts, drained1/2 cup dried cranberries1/4 cup chopped red onion3/4 cup reduced-fat mayonnaise3/4 cup fat-free plain yogurt1-1/2 teaspoons sugar1-1/2 teaspoons cider vinegar1-1/2 teaspoons Dijon mustard1/4 teaspoon salt1/8 teaspoon pepper1/4 cup slivered almonds, toasted
Preparation
In a large bowl, combine the broccoli, water chestnuts, cranberries and onion.
In a small bowl, whisk the mayonnaise, yogurt, sugar, vinegar, mustard, salt and pepper. Pour over salad; toss to coat. Just before serving, sprinkle with almonds.
