Jamie says: I went to a Gainesville District Dietetic Association (GDDA) potluck tonight. I decided to get a little creative with a bag of broccoli slaw I bought the other day, so I made Pistachio Pomegranate Slaw. Everyone ended up bringing slaws and “salads,” but it was nice to have the healthy variety (and some cheesecake). I even tried my first mulberry. I’m enjoying trying new foods. The other week it was sardines, now it’s mulberries. What’s next?
Pistachio Pomegranate Slaw
- 12 oz bag broccoli slaw (Eat Smart, washed & ready to eat)
- 1/3 cup pomegranate vinaigrette (Marzetti Simply Dressed)
- 1/3 cup california raisins (Publix)
- 1/2 cup california pistachios (Kirkland Signature, roasted and salted)
- Pour broccoli slaw, dressing, and raisins into a bowl with a lid. Shake well and stir with a fork. Refrigerate for 10 hours.
- Meanwhile, shell pistachio nuts.
I left a bowl of it for K in the fridge. She came in my room with it while I was blogging and described it as: “Sweet and tangy with a subtle pistachio taste.” I say it tastes refreshing and healthy. I like the array of colors. There’s not too many purple foods out there and there’s a hint of purple in both the broccoli slaw and the pistachios.
- Nutrition note: Broccoli slaw is low in calories and high in antioxidants vitamin A and vitamin C. It’s made with the inside stem of the broccoli, carrots, and red cabbage.