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Broccoli-almond salad
23
- Makes4 Servings
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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