⅓ cup plain non-fat yogurt
¼ cup reduced-fat sour cream
3 Tbsp rice vinegar or white-wine vinegar
1 Tbsp Dijon mustard
1 Tbsp honey, or more to taste
1 ½ tsp dried minced onion or dried chopped chives
1 ¼ tsp dried tarragon or dill
½ tsp onion salt or celery salt or 1/4 teaspoon of each
3 cup white pepper to taste
4 cup raisin
1 cup freshly ground pepper to taste
torn radicchio leaves
1. To prepare dressing: Combine mayonnaise, yogurt, sour cream, vinegar, mustard, honey, onion (or chives), tarragon (or dill) and onion salt (and/or celery salt) in a bowl until well blended. Season with white pepper. Taste and adjust seasonings, if desired.
2. To prepare salad: Combine pasta, broccoli, ham, bell pepper, diced onion and raisins in a large bowl. Add dressing and toss until evenly incorporated. Cover and refrigerate to blend the flavors for at least 30 minutes and up to 2 days.
3. Serve on a bed of spinach and radicchio, garnished with slices of red onion.
To Make Ahead: Prepare through Step 2, cover and refrigerate for up to 2 days.
1 ½ cup chopped broccoli florets (about 1 1/2 large heads)
1 diced ham (8 ounces), preferably reduced-sodium
¼ cup large red or yellow bell pepper (or a combination), diced
⅓ cup diced red onion, plus slices for garnish
Provided by: EatingWell
Per Single Serving / Serves 5 Total
- Calories 306 11%
- Calories from fat 63 10%
- Total Fat 7gm 35%
- Sodium 838mg 24%
- Total Carbohydrates 46gm
- Fiber 6gm
- Protein 19gm
- Cholesterol 31mg 15%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.