Broccoli Salad with Cranberries

Kitchen Tested
  • Yield 10 servings

This salad showcases crunchy broccoli, sweet red onion, tart cranberries and toasty walnuts tossed in a tangy dressing.


6 cups broccoli florets, cut into small pieces
1/2 cup chopped red onion
1/2 cup shredded carrots
1/3 cup dried cranberries
1/4 cup light mayonnaise
2 tablespoons nonfat sour cream
1 tablespoon sugar
3 tablespoons raspberry wine vinegar
1/4 cup coarsely chopped walnuts, toasted


  1. Combine broccoli, onion, carrots and cranberries.
  2. In a separate bowl combine remaining ingredients, except walnuts. Mix with broccoli salad. Refrigerate, and when ready to serve, add walnuts.