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Ingredients: Makes 6 Servings
1 tablespoon plain nonfat Greek yogurt2 teaspoons apple cider vinegar1 teaspoon honey1/8 teaspoon salt1/8 teaspoon ground black pepper8 ounces broccoli3 ounces granny smith apples1/2 teaspoon lemon juice2 tablespoons dried cranberries
In a small bowl, whisk together yogurt, vinegar, honey, salt, and pepper and set aside.
Cut broccoli into florets and thinly slice stems. Set stems aside. In a pot of boiling water, blanch florets until just tender then transfer to ice bath to quickly stop cooking. Drain and set florets aside with stems.
Core apples and slice into half moon pieces. Toss in the lemon juice.
In a large bowl, combine broccoli florets and stems, apples, cranberries, and dressing. Toss until evenly coated then chill for 1 hour to allow flavors to marinate before serving.
Serving size:1/2 cup
Nutritional Information: Per serving: 35 calories, <1 g fat, <1 g saturated fat, 65 mg sodium, 7 g carbohydrates, 5 g sugar, 1 g fiber, 1 g protein
Recipe Source:Recipe provided by FLIK Hospitality Group
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