1 bag broccoli slaw (11 oz.)
2 green onions, sliced
1 red apple, cored and chopped
6 oz. dried cranberries
1/3 cup toasted walnuts, chopped
½ cup non-fat Greek yogurt
½ cup light mayonnaise
1 Tablespoon lemon juice
¼ teaspoon ground pepper
¼ teaspoon salt
Wash hands with soap and water.
Mix together yogurt, mayonnaise, lemon juice, salt and pepper. Set aside.
Chop broccoli slaw into smaller pieces and mix in a large bowl with cranberries, apples, and onions.
Pour the yogurt mixture over the broccoli mix. Mix well.
Toast walnuts in a skillet over medium heat until browned and fragrant (4-5 minutes) or toast in the oven on a baking sheet at 350°F for 7-10 minutes. Sprinkle toasted walnuts on top salad and enjoy!
Store in an airtight container and refrigerate for up to 4 days.
per 1/2 cup serving:
Calories: 121
Fat: 5.5 g
Saturated fat: 0.5 g
Sodium: 147 mg
Carbohydrates: 16 g
Added sugar: 10 g
Dietary Fiber: 2 g
Protein: 1.5 g