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.