Total Time
40mins
Prep 20 mins
Cook 20 mins

The tangy dressing and juicy jicama make a great combination. Cider or rice vinegar can be used in place of the white vinegar. From the Atlanta Journal-Constitution.

Ingredients Nutrition

Directions

  1. Cook the broccoli with a small amount of water in a steamer or in the microwave until crisp-tender, about 5 minutes.
  2. Rinse in cold water to cool and drain.
  3. Meanwhile, place cranberries in a small bowl; add boiling water to cover.
  4. Let stand 1 minute.
  5. Drain.
  6. In a medium bowl, combine the broccoli, cranberries, onion and jicama.
  7. In another bowl, combine yogurt, mayonnaise and vinegar.
  8. Mix well.
  9. Add to broccoli mixture and toss to coat.
  10. Cover and refrigerate for 20 minutes or until chilled.
Most Helpful

the idea of the dressing is the best part. For heaven's sake use fresh broccoli and DON'T cook it! I hesitated putting the berries in boiling water, but thought rehydrating them might be interesting. then I patted them dry, so they didn't water down the salad. Dice the jicama so it has crunch. I didn't have lemon yogurt so I used plain Greek and added lemon zest and some palm sugar. I also used apple cider vinegar instead of white. I have never changed a recipe so much, but I knew it would end up good with a few changes.

Denise P. September 28, 2016

I made this for a healthy "Super Bowl" snack. I thought it was great - but DH wasnt so fond of it. He didnt like the dressing. I did use FF yogurt and mayo - that could be the problem. I enoyed it and brought some to work with me today.

Blakey February 07, 2005