I had broccoli salad on the brain ever since it got sunny 5 days ago. Suddenly, the vegetable that had been hanging out in my fridge doomed to be steamed or added to some kind of hot dish got a second chance! It was practically screaming at me to be served raw. So I said “ok broccoli”, and added some other yummy things I found in the pantry.
Veggie salads like this are so refreshing and fun! In my mind it’s fantastic when the world of fruits, veggies, and nuts can all be combined into one dish. I was 2 seconds away from adding a chopped apple to this salad but last minute decided against it. Still not sure why, but by all means, go for it yourself!
I had the windows open when cooking last night and was soooooooo happy. Like, singing incessantly, smiling, skipping from my stove to the kitchen cart, etc… It was a fabulous evening. The husband and I even went for a bike ride!! I know when July hits and I’m done being excited about the heat and I’m crying due to a lack of air conditioning in our duplex that I won’t feel so excited about having the windows open; but for now, it makes me happy…Print
- 2 heads of broccoli, about 4 cups chopped
- 2 tablespoons mayonnaise
- 3 tablespoons plain Greek yogurt
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 2 teaspoons sugar
- ⅓ cup golden raisins
- ¼ cup sunflower seeds, shelled
- Chop broccoli into small, bite sized pieces
- Add all items to large bowl and mix until combined.
- Refrigerate until time to serve!