Southern Broccoli Salad
Salty, sweet, crunchy and creamy – this salad has it all! Swapping out protein-packed Greek yogurt for traditional mayonnaise makes a much healthier version of this potluck favorite. The salad can be stored in the refrigerator for up to two days, making for great leftovers.
Makes 7 cups
- 1 1/2 pounds fresh broccoli
- 1/4 cup finely chopped onion
- 1/3 cup raisins
- ¼ cup dry roasted sunflower kernels
- 1 (6 ounce) container fat free plain Greek yogurt
- 3 tablespoons white vinegar
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- Trim broccoli florets off of the stems. Cut large florets in half if needed to be bite-sized.
- In a large mixing bowl, combine broccoli florets, onion, raisins and sunflower kernels.
- In a small bowl, combine yogurt, vinegar, salt and pepper. Spoon over broccoli and toss.
- Don’t cry over the onions! Placing peeled, whole onions in the freezer for 10 minutes prior to chopping can reduce eye irritation and tears.
- Add some extra color and crunch to this dish by tossing in a handful of shredded carrots. Carrots can assist you in meeting your daily requirement of Vitamin A, a vitamin that is essential for eye and skin health!
- Chopping the broccoli into small pieces may improve acceptance by the younger member of the family.
- Store leftover sunflower kernels in the refrigerator to extend their shelf-life.
Nutrition facts panel for the southern broccoli salad
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