CRANBERRY-ALMOND BROCCOLI SALAD - Tasty Thursday

Broccoli salad is usually drowning in a creamy, often very sweet, dressing and studded with 1/2 pound crumbled bacon, making it more about the creamy dressing and bacon than about the actual broccoli. Instead I have swap a few ingredients from the original vrersion to make it SLIMher APproved... Ours uses a combination of mustard and 0% Fat Greek yogurt to keep the calories in check. I have opted for a few strips of parm ham (without the fat) or dried beef cut into fine strip, and quickly sitr in a skillet. and swap the usual raisins for lower-sugar dried cranberries. The best part of this salad? The longer it sits, the better it gets.

I would totally enjoy mine without meat and replace instead by cubes of stir fry Tempeh, tofu or chickpeas, kidney beans to add some proteins into the dish.

Make a good M3 or M5 form the SLIMher Nutrition Plan.

Make 8 servings you have it for the entire week lunch box!.

Ingredients

1/2 cup 0% Fat Greek Yogurt

1/4 cup apple cider vinegar

1/8 cup honey

1/8 cup of Dijon mustard

kosher salt and fresh black pepper

4 cups fresh broccoli florets, cut into small pieces (2 big Broccoli)

1/2 cup small diced red onion

1 cup dried cranberries

1 cup of feta, small diced

2/3 cup of slivered almonds or you can replace by pine nuts or sunflower seeds.

Directions

In a small bowl, whisk together the greek yogurt, mustard, vinegar and honey. Add the salt and pepper to taste. Set aside.

In a large bowl, toss together the broccoli, red onion, cranberries, feta and silvered almonds. Add the dressing and stir to combine thoroughly. Cover and refrigerate for 30 minutes to allow the flavors to blend. Serve immediately or store in the refrigerator for up to 24 hours in an airtight container.

#tastythursday