Sunday, June 6, 2010

Broccoli Salad


I find that a lot of broccoli salads are so sweet they taste more like a crunchy green dessert. This one has a hint of sweetness from the cranberries, apples and apricots, but the dressing itself is a bit tangy and not too heavy.

6 cups bite-sized broccoli pieces (Use the stems, too. Peel them, and cut them into one-inch chunks, then slice or chop them to bite-size)
1 apple, cored and diced
1 sweet red pepper, seeded and diced
1/4 cup diced red onion
1/4 cup dried cranberries
1/4 cup diced dried apricots
1/4 cup slivered almonds
1/4 cup roasted sunflower seeds

Combine the above ingredients in a large bowl.

Dressing
1/2 cup plain yogurt
1/2 cup mayonnaise
1 teaspoon honey
1 Tablespoon white wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Whisk together the dressing ingredients, then combine with the salad. This keeps for a few days in the fridge and I like it with a slice of fresh bread for lunch.

1 comment:

Cindy said...

Hi Lorrie,
I tried your potato splats last weekend and we absolutely loved them. Just wanted you to know.
I enjoy your blogs and stop by often to read your postings. Bon Courage with the house...we redid ours and although it seemed as if it would never end, we now have a lovely little home and we are really pleased with it.
God bless
Cindy Thompson