Broccoli Salad:
- 2 POUNDS Fresh Broccoli florets, cut into 1/2 chunks
- 1/4 CUP (Finely) Diced Red Onion
- 1 CUP Raisins (I like to throw in a handful of cranberries as well)
- 16 OZ Cashews (buy the broken bits-type; it's cheaper)
- 1 CUP Bacon Bits (if you're making your own, this might mean an entire pound of crispy-fried bacon)
Toss all of the above in a large bowl
Broccoli Salad Dressing:
- 1 CUP Greek Yogurt (can substitute with other no-flavor yogurt. NON-Fat is not adviseable. Try to get at least 2% fat)
- 3 TBSP Apple Cider Vinegar
- 3 TBSP Vegetable Oil
- 1/4 CUP Sugar
Add dressing to dry salad mixture, toss well. Let rest in refrigerator for 2 hours.
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