Broccoli salad is an easy way to enjoy this healthy vegetable as a creamy and crunchy side dish for BBQs, parties, and potlucks.chefsdiscover.com
DRESSING: whisk mayo, Greek-style yogurt, apple cider vinegar, sugar, salt, and black pepper. Set aside.
NUTS & SEEDS: Toast almonds and seeds in a small skillet for a couple of minutes. Chop the almonds into smaller pieces. Set aside.
BROCCOLI: Rinse, drain, and dry the broccoli, then cut it into small bite-size florets.
You can also cut part of the stem into small pieces. Peel the outer part of the stem if it's woody.
SALAD: To a large mixing bowl, add broccoli, chopped red onion, cranberries, almonds and seeds, and chopped sun-dried tomatoes.
TOSS: Add the dressing and toss until well combined. Taste and adjust for salt.
Serve or store in the fridge.
Refrigerator: keep in an airtight container in the fridge for 5 days.
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