Broccoli Cranberry Salad

Directions: 15 minutes
Servings: 6 salads
Allergens: Eggs, Milk,
Express No-cook Vegetarian
Recipe submitted by Deidre Pike, nutrition trainee

Ingredients

Salad

  • 750 ml (3 cups) small broccoli florets
  • 60 ml (¼ cup) sunflower seeds
  • 60 ml (¼ cup) dried cranberries

Dressing

  • 60 ml (¼ cup) light mayonnaise
  • 60 ml (¼ cup) 2% plain yogurt
  • 10 ml (2 tsp) lemon juice
  • 10 ml (2 tsp) granulated sugar
  • A pinch of salt

Equipment

  • Large bowl
  • Small bowl

Directions

  1. Place broccoli florets, sunflower seeds, and dried cranberries in a large bowl. Set aside.
  2. In a small bowl, combine the mayonnaise, yogurt, lemon juice, granulated sugar and salt.
  3. Mix until smooth and creamy.
  4. Add the dressing to the broccoli, sunflower seed, and cranberry mixture. Mix well.
  5. Serve cold.

Tips

Substitute

  • Dried cranberries can be replaced with raisins.
  • You can replace broccoli with cauliflower or use half broccoli and half cauliflower.
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