Broccoli Salad with Yogurt Dressing

Broccoli is packed with Vitamins C, K & A, as well as folic acid, fibre and a whole bunch of other nutrients.  So the challenge is to find new ways to serve it up, and preferably raw, as that’s the best way to keep all the valuable nutrients intact, or so they say.  I’ve adapted this recipe from one I found on everybodylikessandwiches.com.  I prefer to add the nuts and dried cherries on top – the nuts stay crisper, and the fruit looks prettier.  If you’re serving it all right away and plan to have no leftovers, you can get away with tossing it all together.

This one can be whipped up in no time at all!

What you need:

1 head broccoli, broken into small pieces

2 tablespoons finely diced red onion

1 tablespoon mayonnaise

3 tablespoons plain yogurt (I don’t use low-fat yogurt ever!)

juice of 1/2 lemon

a few dashes of hot sauce

1-2 teaspoons honey

salt and pepper to taste

1/4 cup toasted slivered almonds

1/4 cup dried cherries, cut in half (or raisins or cranberries)

What you do:

1.  Toast the almonds – I do this is a dry frying pan on my stove top.  I just heat it to medium-low, then give it a stir every once in a while, keeping an eye on it do it doesn’t burn.

2.  Combine mayonnaise, yogurt, lemon juice, hot sauce, honey, salt and pepper.

3.  Put the broccoli and onions in a bowl and toss them with the dressing.

4.  Top with dried cherries and almonds just before serving.