As you can see from the photo above, this recipe surely doesn't look "layered" as it says in the recipe title. If you were making this for a crowd and taking it to an event, it would be a great, layered recipe served in a clear bowl of trifle dish. I was making this for myself so layering it just didn't seem like a necessary step.
Regardless of your presentation though, this salad is delicious. I don't like uncooked broccoli but I loved this. Shockingly, so did Matthew. (He just ate the broccoli tops, but at least he ate it!) I will definitely make this again and would make again for a family party. I'm going to try throwing this into my small mason jars and eat for lunch this week. Yum!
6 cups chopped fresh broccoli florets
1 small red onion, thinly sliced
2/3 cup dried cranberries (I used raisins)
1/2 cup plain yogurt
2 tablespoons mayonnaise
2 tablespoons honey
2 tablespoons cider vinegar
1-1/2 cups (6 ounces) shredded cheddar cheese
1/4 cup sunflower kernels
2 bacon strips, cooked and crumbled (I used real bacon bits)
In a large glass bowl, layer the broccoli, onion and cranberries. Combine the yogurt, mayonnaise, honey and vinegar; drizzle over salad. Sprinkle with cheese, sunflower kernels and bacon. Yield: 8 servings.
According to the original website 3/4 c = 6 ww+ pts. But you could easily make this lighter by using non-fat/low-fat ingredients, and cutting down on the cheese, nuts and bacon.
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