Products used in this recipe
Broccoli Salad
Yield: 4 Servings (1/2 cup each)
Yield: 4 Servings (1/2 cup each)
A popular dish (but lightened-up) with a guacamole and yogurt-based dressing. It has all of the flavor of the original, and the craisins and sunflower seeds add color and crunch.
Preparation Instructions:
Step 1
The day before service, thaw guacamole and broccoli under refrigeration overnight.
Step 2
Place broccoli in a perforated pan or colander. Lightly press with gloved hand to release extra moisture. Chop cilantro and set aside.
Step 3
Combine guacamole, cilantro, yogurt, lime juice and salt in a large mixing bowl. Add broccoli, craisins and sunflower seeds. Mix well. Place in pan or portion in serving containers and refrigerate for service.
Meal Components
1/2 cup vegetables, 1/2 cup dark green vegetables
*Recipe submitted by Loudoun County Public Schools
