Description
A bright, crunchy salad bursting with flavor and nutrition, combining fresh broccoli, carrots, and a creamy dressing.
Ingredients
Scale
- 2 cups broccoli florets
- 1/2 cup red onion, chopped
- 1/2 cup shredded carrots
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries
- 1/2 cup Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- In a large bowl, combine broccoli florets, chopped red onion, shredded carrots, sunflower seeds, and dried cranberries. Toss gently to ensure an even distribution.
- In a separate bowl, whisk together Greek yogurt, apple cider vinegar, honey, salt, and pepper to create the creamy dressing.
- Pour the dressing over the broccoli mixture and toss everything together until evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving to enhance flavors and crunch.
Notes
For a vegan option, substitute Greek yogurt with a dairy-free yogurt. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg