Sunflower Broccoli Salad
- 3/4 cup broccoli florets, cut into bite-sized pieces
- 3/4 cup seedless grapes, diced
- 3/4 cup apples, diced
- 1/2 cup celery, diced
- 1/4 cup sunflower seeds
- 1/2 cup yogurt, greek
- 3 tablespoons milk
- 1 tablespoon honey
- 2 tablespoons lemon juice
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Gently toss broccoli, grapes, apples, celery, and sunflower seeds.
Thin Greek yogurt with milk, honey, and lemon juice
Add to broccoli mixture and toss to evenly coat dressing. Serve immediately or store in your refrigerator for up to 5 days.
Notes: The longer the broccoli salad sits, the more the broccoli soaks up the dressing. Thin with more milk if necessary. The broccoli can also be blanched before adding to the salad [recommended if you'd prefer less crunch].