Mayo Free Broccoli Salad with Honey Yogurt Dressing

Mayo Free Broccoli Salad with Honey Yogurt Dressing might be a good recipe to expand your salad collection. This recipe serves 6. For $1.6 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 259 calories, 11g of protein, and 9g of fat per serving. 3109 people were impressed by this recipe. Head to the store and pick up edamame, nonfat greek yogurt, cherry tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes about 7 minutes. It is brought to you by Sugar Free Mom. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is super. Broccoli Salad with Honey Yogurt Dressing, Mason Jar Broccoli Salad with Honey Yogurt Dressing, and Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing are very similar to this recipe.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 2 minutes

 

Ingredients:

2 tablespoons apple cider vinegar

1 head broccoli, florets, chopped (about 4 cups florets)

½ cup sliced celery

1 cup halved cherry tomatoes

½ cup frozen, thawed edamame

½ teaspoon garlic powder

¼ cup honey

Honey Yogurt Dressing

½ cup plain Greek nonfat yogurt

1 tablespoon olive oil

pepper to taste

¼ cup raisins

½ cup sliced red onion

1 teaspoon salt

¼ cup toasted sunflower seeds

optional: ½ cup cooked crumbled turkey bacon

Equipment:

whisk

bowl

Cooking instruction summary:

Blanch broccoli florets by adding them to boiling salted water for 2-3 minutes.Drain and rinse broccoli under cold water.In a large serving bowl add broccoli and all remaining ingredients.In a small bowl whisk the dressing ingredients together.Toss dressing with vegetables and top with crumbled bacon if desired.Keep refrigerated until ready to serve.Makes about 6½ cups.

 

Step by step:


1. Blanch broccoli florets by adding them to boiling salted water for 2-3 minutes.

2. Drain and rinse broccoli under cold water.In a large serving bowl add broccoli and all remaining ingredients.In a small bowl whisk the dressing ingredients together.Toss dressing with vegetables and top with crumbled bacon if desired.Keep refrigerated until ready to serve.Makes about 6½ cups.


Nutrition Information:

Quickview
257k Calories
10g Protein
8g Total Fat
39g Carbs
50% Health Score
Limit These
Calories
257k
13%

Fat
8g
13%

  Saturated Fat
1g
8%

Carbohydrates
39g
13%

  Sugar
24g
27%

Cholesterol
7mg
3%

Sodium
600mg
26%

Get Enough Of These
Protein
10g
21%

Vitamin C
193mg
235%

Vitamin K
115µg
110%

Vitamin A
3126IU
63%

Folate
162µg
41%

Manganese
0.64mg
32%

Vitamin E
4mg
31%

Vitamin B6
0.58mg
29%

Fiber
6g
25%

Potassium
783mg
22%

Phosphorus
218mg
22%

Vitamin B2
0.32mg
19%

Magnesium
67mg
17%

Vitamin B1
0.25mg
17%

Copper
0.28mg
14%

Selenium
9µg
13%

Iron
2mg
13%

Vitamin B3
2mg
13%

Vitamin B5
1mg
11%

Zinc
1mg
10%

Calcium
97mg
10%

Vitamin B12
0.15µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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