Potluck Sweet and Crunchy Broccoli Salad
Summer is here and with it comes the dread of heating up the kitchen. This recipe helps eliminate this problem. It is also a great recipe to serve a large crowd like a summer family reunion.
Recipe from Mary @ Home is Where the Boat is.
12 Servings / Prep Time: 15 Minutes
Ingredients
• 1 12 oz. bag broccoli slaw
• 1broccoli crown cut into small florets
• 1 cup shredded or matchstick carrots
• ½ cup diced red onion or more to taste
• 1 cup dried cranberries
• 1 cup salted sunflower seeds
Dressing Ingredients
• 3/4 cup plain Greek yogurt
• 1/3 cup red wine vinegar
• 1/3 cup sugar
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
Instructions
1. In a large bowl, combine broccoli slaw, florets, shredded carrots, cranberries, sunflower seeds, and red onion.
2. To make the dressing, whisk together Greek yogurt, red wine vinegar, salt and pepper.
3. Pour the dressing over the slaw mixture and mix to combine. Refrigerate at least 2 hours up to overnight.
Tips
For best flavor, enjoy within 4-24 hours.
If making it to serve the next day, wait and stir in sunflower seeds before serving so they retain some crunch.
Crumbled bacon is a great addition to this salad too.
Adjust ingredients to your taste. The deli version at my grocery store has raisins as well as dried cranberries in this salad.
Makes a great side dish served alongside ham, your favorite potato casserole and deviled eggs.
I used Greek yogurt instead of mayo in this salad for a healthier dressing option. They yogurt combined with the red wine vinegar adds a nice tang to round out the sweet in dressing from the sugar, dried cranberries and carrots in this crunchy salad. I used whole mile Greek yogurt, but use nonfat or low fat if you prefer.
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Blessings for Health & Wellness.