We have been blessed this winter with much warmer temperatures than we are used to which has left me dreaming of summer days. So to celebrate this mild winter, I was inspired last week to make a more summer like salad for our lunch meal prep. I scrolled Pinterest as usual to find one that looked yummy and loved it so much that I just had to share. The dressing is so delish and simple to make that miss Millie even made it all by herself with only a little help with the measurements.
Ingredients
1 ½ pounds fresh broccoli, cut into bitesize pieces
1 cup fresh blueberries
¼ cup finely chopped red onion
½ cup dried cranberries
¼ cup sunflower seeds
1 large apple, chopped into bitesize pieces
1 tablespoon lemon juice
Creamy yogurt poppy seed dressing:
1 cup plain Greek yogurt
¼ cup honey
1 tablespoon lemon juice
2 teaspoons apple cider vinegar
1 tablespoon poppy seeds
Directions
Place broccoli, blueberries, red onion, cranberries, and sunflower seeds in a large bowl. In a small bowl, toss apple with 1 tablespoon lemon juice. Add to the big bowl with the salad.
In a small bowl, whisk together all dressing ingredients. Pour dressing over the salad and toss gently to combine. Salad may be served immediately or refrigerated until serving. It will last for 2-3 days in the refrigerator.
Nutrition InformationServing size:
⅛ of the salad (made with 2% Greek yogurt) Calories: 128 Fat: 2.3g Carbohydrates: 23.6g Sugar: 16.5gSodium: 39mg Fiber: 3.9g Protein: 6g
Recipe from Kristine Kitchen Blog
