This salad is so festively colored, wonderfully crunchy and D.E.L.I.O.U.S. Including it on my holiday menu is a no-brainer!
I think a lot of times cranberries get forgotten as a low-carb food -- mostly because they are processed with so much sugar to make them sweet instead of tart -- tart is what they are so why not play to that aspect -- this salad uses fresh (not sweetened) cranberries and showcases that tartness with a little sweetness added and the saltiness of the cheese -- it all works well together!
Broccoli, Cranberry and Feta Salad
1 pound broccoli florets, chopped
1 shallot, finely minced
1/2 cup feta cheese crumbles
1/2 cup fresh cranberries, chopped
1/4 cup almond slices, toasted
Dressing:
1 cup mayonnaise
1/4 cup Splenda or sweetener of choice
2 Tbsp red wine vinegar
1/2 tsp salt
1/2 tsp pepper
Rough chop broccoli and cranberries and place into bowl. Toss with minced shallots and almonds. In a small bowl whisk together the mayonnaise, red wine vinegar, sweetener, salt and pepper until smooth. Pour over broccoli salad mixture and stir until everything is evenly coated. Refrigerate until ready to serve. Serves 6. Each serving is 218 calories, 8.15g carbs, 3.1g fiber = 5.05g net carbs.
