Broccoli Salad with Honey Yogurt Dressing

Make Broccoli Salad with Honey Yogurt Dressing: crisp broccoli tossed in a light honey-yogurt dressing for a bright, crunchy side.

Ingredients

• 1/2 cup plain Greek yogurt (2%) ($0.91)
• 1/4 cup light mayonnaise ($0.28)
• 1 Tbsp apple cider vinegar ($0.03)
• 1 Tbsp honey ($0.28)
• 1/4 tsp salt ($0.02)
• Freshly cracked pepper to taste ($0.03)
• 4 cups broccoli florets (about 2 crowns) ($2.55)
• 1/4 red onion ($0.20)
• 1 carrot ($0.28)
• 1/3 cup dried cranberries ($0.51)
• 1/4 cup raw sunflower seeds ($0.25)

Instructions

Step 1: Make the Honey Yogurt Dressing

In a small mixing bowl, stir together plain Greek yogurt, light mayonnaise, apple cider vinegar, honey, a pinch of salt and several turns of freshly cracked black pepper until smooth and glossy. The dressing should be creamy but pourable, with a soft pale color and a faint honey sheen; set it aside while you finish the vegetables so the flavors can relax.

Step 2: Prep and Rinse the Broccoli

Cut the broccoli into very small, bite-sized florets so each piece will be tender and easy to eat. Place the florets in a colander and rinse thoroughly under cool water, letting excess water drain away — the broccoli should look vibrant and slightly beaded with droplets as it finishes draining while you move on to the other prep.

Step 3: Shred, Slice, and Toss Everything Together

Peel the carrot and use a large-holed grater to create coarse, ribbon-like shreds that add bright orange color and gentle sweetness. Slice the red onion into paper-thin half-rings so they remain delicate and crisp in the finished salad. Add the well-drained broccoli to a wide shallow mixing bowl along with the shredded carrot, the thin red onion strips, plump dried cranberries and raw sunflower seeds; pour the reserved honey yogurt dressing over the mixture and stir gently but thoroughly until every piece is lightly coated with the creamy, glossy dressing — the textures should be immediately visible: glossy dressing clinging to tiny broccoli nubs, feathery carrot shreds, translucent onion strands and scattered seeds and fruit.

Step 4: Marinate Briefly and Serve

Let the dressed salad rest for 10–15 minutes so the dressing softens the broccoli slightly and the flavors meld; before serving give it a quick, gentle toss to redistribute any dressing that has settled. Transfer the salad into a wide shallow white serving bowl and present it ready to eat — the florets should look plump and hydrated, the carrots bright, the onions delicate, cranberries plump, and the dressing a thin, even glossy coat over everything.

Notes

• Keep the dressing separate until just before serving to maintain crunch.
• Cut broccoli into very small florets so each bite is tender and well coated.
• Substitute maple syrup and dairy-free yogurt for a vegan version.