This elegant broccoli salad is the ideal accompaniment to any Southern Sunday Brunch. The light poppy seed dressing adds a sweet and tangy flavor which brightens the crunchy texture.
Ingredients:
1 head of Broccoli, chopped
1 cup of Fage Plain Greek Yogurt
2 tablespoons of local, organic Honey
1 tablespoon of Poppy Seeds
1/2 cup of Purple Onion, Diced
1/2 cup of Dried Cranberries
1/2 cup of Sunflower Seeds, salted
Directions:
In a small mixing bowl, combine the yogurt, honey, and poppy seeds until thoroughly mixed. Pour over the chopped broccoli florets and stir to completely coat. Add the diced onion, dried cranberries and sunflowers seeds, stirring again to evenly combine. Keep the salad refrigerated until you're ready to serve.
This salad makes great leftovers! Enjoy it over the weekend, and have it again for lunch on Monday.
Makes four 1 cup servings.
This recipe is:
- Vegan
- Gluten-Free
- Whole-Food
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