As we gear up for the warmer weather, I thought it would be fun to share this broccoli salad recipe with you. This crunchy, sweet salad is perfect for anything from a light lunch on a warm day to a family picnic in the park to a side dish at a barbeque.
I was first introduced to a salad similar to this one a few summers ago at a backyard barbeque. When I asked for the recipe, one of the ingredients for the dressing was white sugar! So, I decided to "healthify" it with a creamy yogurt poppy seed dressing.
One bite of the crisp, fresh crunchy broccoli, zippy red onion and sweet, tart cranberries and I was sold.
We've all heard our parents say "Eat your broccoli". Our parents were more right than they ever imagined, eating your broccoli is a good idea. In fact, it packs the most nutritional punch of any vegetable. Broccoli's noteworthy nutrients include vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium and fiber.
This salad is really easy to prepare and holds up well in the refrigerator, so it's a great make-ahead side dish or potluck dish. For best flavor, let the salad rest for 30 minutes before serving so the broccoli has a chance to marinate in the bold, lemony dressing (it's great right away, too, though!).
If you want to make this recipe dairy-free, you could substitute the Greek yogurt for a nut-based yogurt like soy, almond or coconut. It might even be tasty with a dairy-free kefir!