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Broccoli Craisin Salad
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This delightful vegetarian Broccoli Craisin Salad is crunchy, sweet and satisfying. It features lightly steamed broccoli, toasted sunflower seeds, sweet plump dried cranberries (craisins), and a creamy sweet-and-tangy dressing.
serves 6-8

Ingredients

3 pounds broccoli (about 4 heads)

1/2 cup sunflower seeds

1/2 cup craisins

8 scallions chopped into small rings (green part only)

1/2 cup plain yogurt

1-1/2 tablespoons red wine or apple cider vinegar 

1 tablespoon sugar (you may substitute any preferred sweetener, less or more to taste)

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Broccoli Craisin Salad
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1      Remove stems from the broccoli heads and chop them into smaller bite-size florets. Pour 1/2 cup of water into a medium pot and bring to a boil. Add broccoli pieces to the pot and cover. Steam the broccoli for 4-5 minutes until bright green and tender-crisp. 

2      Remove broccoli pieces from the pot with a slotted spoon and place them on two layers of paper towel, allow them to drain and cool completely.

3      Toast the sunflower seeds in a skillet over medium heat until lightly browned.

4      Place the broccoli florets, craisins, scallions, and toasted sunflower seeds in a large mixing bowl.

5      In a small mixing bowl, whisk together the yogurt, vinegar, and sugar. Add sugar (or preferred sweetener) last, adding a teaspoon at a time until the dressing is sweet enough for your taste. 

6      Pour dressing over the broccoli mixture. Toss to coat the broccoli evenly with the dressing and thoroughly mix all ingredients.

7      Refrigerate for at least 2 hours to allow flavors to marinate. Flavors improve with time. Serve chilled.

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