Broccoli Jicama Salad

"The tangy dressing and juicy jicama make a great combination. Cider or rice vinegar can be used in place of the white vinegar. From the Atlanta Journal-Constitution."
 
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Ready In:
40mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Cook the broccoli with a small amount of water in a steamer or in the microwave until crisp-tender, about 5 minutes.
  • Rinse in cold water to cool and drain.
  • Meanwhile, place cranberries in a small bowl; add boiling water to cover.
  • Let stand 1 minute.
  • Drain.
  • In a medium bowl, combine the broccoli, cranberries, onion and jicama.
  • In another bowl, combine yogurt, mayonnaise and vinegar.
  • Mix well.
  • Add to broccoli mixture and toss to coat.
  • Cover and refrigerate for 20 minutes or until chilled.

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Reviews

  1. the idea of the dressing is the best part. For heaven's sake use fresh broccoli and DON'T cook it! I hesitated putting the berries in boiling water, but thought rehydrating them might be interesting. then I patted them dry, so they didn't water down the salad. Dice the jicama so it has crunch. I didn't have lemon yogurt so I used plain Greek and added lemon zest and some palm sugar. I also used apple cider vinegar instead of white. I have never changed a recipe so much, but I knew it would end up good with a few changes.
     
  2. I made this for a healthy "Super Bowl" snack. I thought it was great - but DH wasnt so fond of it. He didnt like the dressing. I did use FF yogurt and mayo - that could be the problem. I enoyed it and brought some to work with me today.
     
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