Recipe: Broccoli Salad

We're having our annual Canada Day bash this weekend and I'm starting to plan the buffet menu already.  This is chock full of ingredients I would never have intentionally combined had I not been badgered into trying this improbable salad by my mother a number of years ago.

As strange as it sounds, it is a wonderful combination of creamy and crunchy, sweet and salty, chewy and tangy, and is exceptionally filling. It is also quite healthy, if one follows the recipe and makes use of low-fat ingredients--I never do, but I may reconsider some day I suppose!

Broccoli Buffet Salad

• 3 C broccoli florets
• 1/2 C chopped red or vidalia onion
• 1/4 C sunflower seeds, pepitas or pine nuts
• 1/2 C raisins or dried cranberries
• 1/2 C feta cheese, crumbled

In salad bowl, combine broccoli, onion, sunflower seeds, raisins and cheese.

Dressing:

• 1/2 C yogurt
• 1/4 C mayonnaise
• 2 Tbsp granulated sugar
• 1 Tbsp lime or lemon juice
• salt and pepper, to taste

In measuring cup, stir together dressing ingredients. Pour over salad and toss to mix. Season with salt and pepper. Cover and refrigerate for 2hrs or up to 2 days.

Makes approx 6 servings.