Broccoli Cheddar Salad With Toasted Pumpkin
15 mins (prep 15)
10 ingredients
4-6 servings
From Vegetarian Times. This potluck classic tastes best when the vegetables are generously coated with creamy dressing - a mayonnaise-yogurt combination makes that possible while keeping calories and fat in check. You can substitute roasted pine nuts for the roasted pumpkin seeds. Time doesn't include chilling overnight.

Categories:  salad , <-15-mins , onions , seasonal , easy , 3-steps-or-less , quick , summer , broccoli , vegetarian , carrots , vegetable , time-to-make ,
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Serving Size (261.95 g)
Servings 4
Amount per Serving
Calories 112.3 Calories from Fat 9.09
% Daily Value *
Total Fat 1.01g 6.24%
Saturated Fat 0.12g 2.39%
Trans Fat 0.0 %
Cholesterol 13.21mg 17.61%
Sodium 93.89mg 15.65%
Total Carbohydrate 19.41g 25.88%
Dietary Fiber 6.15 g 98.43%
Sugars 7.71 g %
Protein 10.5g 83.98%
Vitamin A 1483.88IU% Vitamin C 211.24mg%
Calcium 127.01mg% Iron 1.97mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
light mayonnaise, low-fat plain yogurt, apple cider vinegar, medium carrots, small onion, reduced-fat cheddar cheese