8 cups broccoli florets, cut into small pieces
1 cup onion, sliced
1/3 cup dried cranberries
1/3 cup sharp cheddar cheese, shredded
1/2 cup plain, fat-free yogurt
2 Tbsp. cider vinegar
2 Tbsp. honey
1 Tbsp. mayonnaise
2 Tbsp. sunflower seeds, roasted
1. In a large glass trifle or serving bowl, layer the broccoli, onion, cranberries and cheese.
2. In a small bowl, whisk the yogurt, vinegar, honey and mayonnaise. Pour the dressing evenly over the salad.
Nutrition (per serving): 130 calories, 5g total fat, 95mg sodium, 18g carbohydrates, 3g fiber.
Source: Author: All Natural Diabetes Cookbook,
Source: Diabetes Guide to Healthy Food Choices
Presented by: Virginia Turner, Clinical Nutrition Manager, UT Medical Center