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Broccoli-Cheddar Salad with Toasted Pumpkin Seeds

This potluck classic tastes best when the vegetables are generously coated with creamy dressing—a mayonnaise-yogurt combination makes that possible while keeping calories and fat in check. Substitute roasted pine nuts or chopped peanuts for the roasted pumpkin seeds.

This potluck classic tastes best when the vegetables are generously coated with creamy dressing—a mayonnaise-yogurt combination makes that possible while keeping calories and fat in check. Substitute roasted pine nuts or chopped peanuts for the roasted pumpkin seeds.

Servings
SERVING

Ingredients

  • 1/2 cup light mayonnaise
  • 1/2 cup low-fat plain yogurt
  • 2 Tbs. apple cider vinegar
  • 1 Tbs. sugar
  • 4 cups broccoli florets cut into 1/2-inch pieces
  • 2 medium carrots, grated (about 3/4 cup)
  • 1 small onion, diced (about 1/2 cup)
  • 1 cup grated reduced-fat Cheddar cheese
  • 1/3 cup toasted pumpkin seeds

Preparation

  1. Whisk together mayonnaise, yogurt, vinegar and sugar in large bowl. Add broccoli, carrots, onion and cheese, and toss to combine. Season with salt and pepper. Chill overnight, or up to 2 days. Sprinkle with pumpkin seeds just before serving.

Nutrition Information

  • Serving Size Serves 6
  • Calories 194
  • Carbohydrate Content 14 g
  • Cholesterol Content 10 mg
  • Fat Content 12 g
  • Fiber Content 3 g
  • Protein Content 10 g
  • Saturated Fat Content 1 g
  • Sodium Content 428 mg
  • Sugar Content 4 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g