crispy broccoli salad

I had a similar salad the other day from a grocery deli, and it was delicious. It seemed easy to make,so I thought I would try making it myself and it was a success! The deli version used coleslaw dressing from the bottle, which is full of fat and sugar, so I wanted to try to recreate it but with yogurt instead of the oily coleslaw dressing. This is great to pack for a quick lunch at work, and it is full of vegetables.

Crispy Broccoli Salad

Makes about 8 cups of salad

Ingredients

For Salad:

2 heads fresh broccoli

2/3 bag of broccoli slaw

1 cup golden rasins (soaked in warm water for 20 minutes)

1/2  red onion, cut into a small dice

2 stalks celery, cut into a small dice

1/4 cup sunflower seeds

For Dressing:

2 cups greek 0% yogurt

1/4 cup honey mustard

1/4 cup cider vinegar

1/2 tsp salt

pepper

Directions

1. In a small bowl, combine ingredients for dressing (yogurt, mustard, vinegar, salt and pepper) and mix until combined. Set aside.

2. Chop broccoli slaw coarsely into about 1/2 inch pieces. Using a bench scraper, transfer to a large bowl.

3. Finely chop the broccoli 1/2 inch florets (I like the pieces small so you can get some of everything in each bite). Transfer to the large bowl.

4. Dice onion and celery and add to the large bowl.

5. Add sunflower seeds.

6. Take 1/4 cup of raisin water and add to the dressing bowl. Drain remaining water and put raisins into the large bowl with all of the broccoli.

7. Combine water into the dressing and drizzle over broccoli mixture. Using a large spoon or spatula, combine until all ingredients are covered with the dressing evenly. If it is too dry, add 1/4 cup yogurt and 1 tbsp vinegar mixed until it is dressed to your liking.

8. Refrigerate overnight and serve cold. The longer this sits, the better it is. Best if consumed within a week.