Broccoli Salad
  • 3 cups (1 head) coarsely chopped broccoli florets (175g)
  • 1 cup chopped celery (100g)
  • 1/4 cup chopped green peppers (30g)
  • 1/4 cup chopped red or Spanish onion (40g)
  • 1 cup dried cranberries (60g)
  • 1/3 cup whipped Philadelphia cream cheese (60g)
  • 1/3 cup light Hellmann's mayo (75g)
  • 2 tbs sugar (20g)
  • 1 tbs vinegar (15g)
  • 1 tbs Mirin (15g) - or substitute 1 tsp sugar
SPECIAL CONSIDERATIONS:
Makes five portion, will keep in refrigerator no more than 3 days.
 Nutritional information 
1 cup portion (110g)
 Phosphorus (mg) 35 
 Potassium (mg) 193 
 Sodium (mg) 182 
 Protein (g) 1.4 
 Sugar (g) 30.7 
 Carbohydrates (g) 35 
 Water (mL) 80 
 Fibre (g) 1.9 
 Calories 187 
STEP 1: Chop the vegetables and prepare your ingredients.
STEP 2: Mix the vegetables and the cranberries together.
STEP 3: Stir all the moist ingredients together to a creamy consistency. Toss in the vegetables, and serve.
STEP 4: Let stand for an hour in the fridge for the cranberries to plump up, and serve.