Ingredients
3
cups frozen broccoli florets
3/4
cup sweetened dried cranberries
1/4
cup sweet onion slices, separated into rings
1
small jicama, peeled, shredded (about 3 cups)
1/2
cup lemon yogurt
1/2
cup mayonnaise
1
tablespoon white balsamic or rice vinegar
Preparation
In 2-quart microwave-safe casserole, combine broccoli and 2 tablespoons water. Cover; microwave on HIGH for 6 minutes or until crisp-tender, stirring once halfway through cooking. Drain; rinse with cold water to cool. If desired, cut larger pieces of broccoli in half.
Meanwhile, place cranberries in small bowl; add boiling water to cover. Let stand 1 minute. Drain.
In 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 before serving.
