Broccoli-Raisin Salad
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Serves 8-10 sides
- 6 cups broccoli florets
- 7 ounces 2% Greek Yogurt
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 2 tablespoons honey mustard
- 2 tablespoons lemon juice
- 1/4 teaspoon black pepper
- 3/4 cups raisins
- 1/2 cup chopped walnuts
- 4 ounces feta cheese
- Place broccoli in a large saucepan with 3 cups of salted water. Bring to boiling and cook for 3 minutes. Remove from stove top and strain. Run cold water over the broccoli and strain again to stop the cooking process. Transfer broccoli to a large bowl and set aside.
- Whisk together the Greek yogurt, olive oil, salt, cumin, honey mustard, lemon juice, and black pepper.
- Add the raisins, walnuts, and feta cheese to the bowl with the broccoli. Drizzle the dressing on top of the broccoli mixture and toss to coat evenly. Serve cold.
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