Better Broccoli Salad 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Nourish Jun 13, 2019

This healthful take on a classic broccoli salad uses Greek yogurt mixed with a little mayonnaise to achieve a lusciously creamy dressing. Chopped sun-dried tomatoes add a savory element and keep this salad vegetarian.

Make Ahead: The salad needs to be refrigerated for at least 1 hour (to meld flavors), and up to 3 days.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes about 5 cups

Ingredients
  • 15 ounces bite-size (about 1-inch) broccoli florets (5 cups)
  • 1/4 cup unsalted hulled sunflower seeds
  • 1/2 cup plain low-fat Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup raisins
  • 3 tablespoons finely chopped sun-dried tomatoes (oil-packed or vacuum-packed and rehydrated in warm water)
  • 3 tablespoons finely chopped red onion

Directions

Bring a large pot of water to a boil over high heat. Fill a mixing bowl with water and ice cubes.

Add the broccoli to the pot; once the water returns to a boil, cook for about 2 minutes, until the broccoli has softened slightly but is still bright green and crisp. Drain and transfer immediately to the ice-water bath to cool (and help preserve its color). Drain the broccoli in a colander until it is dry.

Toast the sunflower seeds in a dry skillet over medium-high heat, stirring frequently, for about 3 minutes, until fragrant and lightly browned. Transfer to a dish to cool.

Stir together the yogurt, mayonnaise, vinegar, honey, salt and pepper in a large bowl. Add the broccoli, raisins, sun-dried tomatoes and red onion, tossing gently to incorporate. Cover and refrigerate for at least 1 hour, and up to 3 days.

Stir in the toasted sunflower seeds just before serving.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Johnna French.

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