Evening Edge
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Broccoli-Jicama Salad
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> Perfect for: Potlucks, dinner parties, events with children.
> Make and take: Assemble in a plastic container with a lid; store in refrigerator until event. The salad improves as the flavors blend.
> Made famous by: Linda Traylor of Rome, who submitted it to the 2000 Pillsbury Bake-Off and was selected as one of 100 finalists. "I always come home from church suppers, neighborhood block parties, work parties with a very empty bowl, " she said.
Guests will try this unusual dish because it's so pretty, but it's the flavor that will bring them back for more. The tangy dressing and juicy jicama make a compelling combination.
Hands on time: 20 minutes Total time: 40 minutes Serves: 6
Ingredients:
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3 cups fresh or frozen broccoli florets
3/4 cup sweetened dried cranberries
1/2 small sweet onion, sliced into rings
1 small jicama, peeled, shredded (about 3 cups)
1/2 cup lemon yogurt
1/2 cup mayonnaise
1 tablespoon white, cider or rice vinegar
Instructions:
In a steamer or in the microwave in a glass casserole dish, cook the broccoli with a small amount of water 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 cooked broccoli, cranberries, onion and jicama. In small bowl, combine yogurt, mayonnaise and vinegar; mix well. Add to broccoli mixture; toss to coat. Cover; refrigerate 20 minutes or until chilled.
Meanwhile, place cranberries in a small bowl; add boiling water to cover. Let stand 1 minute. Drain.
In a medium bowl, combine cooked broccoli, cranberries, onion and jicama. In small bowl, combine yogurt, mayonnaise and vinegar; mix well. Add to broccoli mixture; toss to coat. Cover; refrigerate 20 minutes or until chilled.
Notes:
> Tip: Use a cheese grater to shred the jicama, which can be found in many grocery produce sections.
Nutrition:
Per serving: 221 calories (percent of calories from fat, 63), 4 grams protein, 17 grams carbohydrates, 8 grams fiber, 17 grams fat (3 grams saturated), 9 milligrams cholesterol, 134 milligrams sodium.
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