A lighter version of broccoli salad with crisp vegetables, sweet dried fruits, and a creamy, tangy dressing, perfect for a healthy and colorful side.
Ingredients
4 cups fresh broccoli florets
1/2 cup shredded carrots
1/4 cup finely diced red onion
1/4 cup dried cranberries
1/4 cup slivered almonds, lightly toasted
1/4 cup Greek yogurt
2 tablespoons light mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt, to taste
Black pepper, to taste
Optional: 2 tablespoons sunflower seeds or cooked bacon bits
Instructions
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Wash and cut broccoli into bite-sized florets. Pat dry.
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Combine broccoli, carrots, onion, and cranberries in a large bowl. Toss gently.
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Whisk Greek yogurt, light mayonnaise, apple cider vinegar, honey, and Dijon mustard in a small bowl. Season with salt and pepper.
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Pour dressing over salad and toss gently.
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Fold in almonds and sprinkle optional ingredients on top.
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Cover and refrigerate at least 30 minutes.
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Toss again before serving and adjust seasoning.