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Broccoli-almond salad

23

  • Makes4 Servings
Chatelaine Triple Tested

Ingredients

  • 1/3 cup light mayonnaise

  • 4 tsp cider vinegar

  • 1 1/2 tsp granulated sugar

  • 4 cups broccoli florets

  • 1/3 cup diced red onion

  • 1/4 cup sliced toasted almonds

Instructions

  • Whisk 1/3 cup light mayonnaise with 4 tsp cider vinegar and 11/2 tsp sugar in a medium bowl. Stir in 4 cups broccoli florets and 1/3 cup of diced red onion. Toss until coated. Refrigerate at least 1 hour. Sprinkle with 1/4 cup toasted sliced almonds.

Nutrition (per serving)

Calories 129, Protein 4g, Carbohydrates 9g, Fat 10g, Fibre 3g, Sodium 155mg.

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