As summer fades away and turns to fall, there's nothing more refreshing than a nice salad. This broccoli salad recipe comes together quickly and can be enjoyed by anyone. Try it at home with the family or the next time you are able to gather with close friends and neighbors. It is sure to impress!
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Ingredients:
FOR THE SALAD:
- 5 cups Broccoli, cut into small florets (380g)
- 1/2 cup Artichoke hearts marinated in olive oil, sliced
- 1/2 cup Sun-dried tomatoes in olive oil, roughly chopped (75g) (oil squeezed out)
- 1/2 cup Pitted Kalamata olives, halved
- 1/3 cup Red onion, diced
- 1/4 cup roasted salted sunflower seeds
FOR THE DRESSING:
- 2 Cups Plain, non-fat Greek yogurt
- Zest and juice of 1 large lemon
- 4 1/2 tsp Monkfruit, (or granulated sweetener of choice)
- 1 3/4 tsp Dried oregano
- 1 1/2 tsp Fresh garlic, minced
- 1 1/2 tsp Dried ground basil
- 1 1/2 tsp Dried ground thyme
- 1 tsp Sea salt
- Pepper
- 2 Tbsp Oil from the jar of sun-dried tomatoes
Instructions:
-
In a large bowl, mix together ALL of the salad ingredients.
- In a medium bowl, stir together all of the dressing ingredients,
- Pour the dressing over the broccoli and stir to coat well. Cover and refrigerate for at least 2 hours, up to overnight, so that broccoli can absorb the dressing and develop the flavor.
- Enjoy!
This recipe was originally found here on Food Faith Fitness.
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