1/4 cup reduced-fat
2 Tbsp nonfat
1 Tbsp cider
2 tsp granulated
5 cups small
6 ounces fully
cooked, low-fat ham, diced (about 1-1/2 cups)
1 cup grated or
shredded reduced-fat Cheddar cheese
1 cup cooked penne
or similar pasta
1/4 cup chopped red
best results, use mayonnaise with 5 grams of Fat per tablespoon.
Place mayonnaise in
a large bowl. Slowly whisk in the buttermilk until well combined. Add the
vinegar and sugar, and whisk until well combined.
Add the broccoli,
ham, cheese, pasta, and onions; toss with the dressing. Serve at once, or
refrigerate several hours before serving. The salad can be kept in the
refrigerator for 2 or 3 days. Stir before serving.
Not recommended for those on sodium (salt) restricted meal plans.