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BROCCOLI, LAYERED BROCCOLI SALAD

Makes 6 Servings

Ingredients
• 6 cups chopped broccoli florets
• 1 small red onion, very thinly sliced
• 2/3 cup dried sweetened cranberries or raisins
• 1/2 cup plain nonfat yogurt
• 3 tablespoons honey
• 2 tablespoons mayonnaise
• 2 tablespoons cider vinegar
• 1 1/2 cups grated Cabot 50% Reduced Fat Cheddar (6 ounces)
• 1/4 cup unsalted dry-roasted hulled sunflower seeds or chopped walnuts
• 1 ounce (2 tablespoons) 50% less-fat bacon pieces


Directions
1.
In large glass serving bowl, arrange layers of broccoli, onion and cranberries.

2. In small bowl, whisk together yogurt, honey, mayonnaise and vinegar. Drizzle dressing over layered salad.

3. Sprinkle cheese evenly on top. Cover and refrigerate until ready to serve.

4. Just before serving, sprinkle with sunflower seeds or walnuts and bacon pieces.


Recipe courtesy of Cabot Creamery Cooperative
www.cabotcheese.com

 

 

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