Photo by Tom McCorkle for The Washington Post
This healthful take on a classic broccoli salad uses Greek yogurt mixed with a little mayonnaise to achieve a lusciously creamy dressing. Chopped sun-dried tomatoes add a savory element and keep this salad vegetarian.
Make Ahead: The salad needs to be refrigerated for at least 1 hour (to meld flavors), and up to 3 days.
15 ounces bite-size (about 1-inch) broccoli florets (5 cups)
1/4 cup unsalted hulled sunflower seeds
1/2 cup plain low-fat Greek yogurt
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup raisins
3 tablespoons finely chopped sun-dried tomatoes (oil-packed or vacuum-packed and rehydrated in warm water)
3 tablespoons finely chopped red onion
Bring a large pot of water to a boil over high heat. Fill a mixing bowl with water and ice cubes.
Add the broccoli to the pot; once the water returns to a boil, cook for about 2 minutes, until the broccoli has softened slightly but is still bright green and crisp. Drain and transfer immediately to the ice-water bath to cool (and help preserve its color). Drain the broccoli in a colander until it is dry.
Toast the sunflower seeds in a dry skillet over medium-high heat, stirring frequently, for about 3 minutes, until fragrant and lightly browned. Transfer to a dish to cool.
Stir together the yogurt, mayonnaise, vinegar, honey, salt and pepper in a large bowl. Add the broccoli, raisins, sun-dried tomatoes and red onion, tossing gently to incorporate. Cover and refrigerate for at least 1 hour, and up to 3 days.
Stir in the toasted sunflower seeds just before serving.
Serving size: 1 1/4 C
Makes 4 servings
Per serving: Calories 260; Total Fat 18g; (Sat Fat 3g); Protein 8g; Carb 21g; Fiber 2g; Cholesterol 10mg; Sodium 190mg; Total Sugar 11g