Add some cooked chicken, and this is all you’ll need for a main course summer meal, but I like it just fine as a scrumptious summer salad! The quantity below serves 2 or 3.
To Prepare the Salad:
1-1/2 c. chopped broccoli, trimmed into flowerets and peeled, sliced stalks
1 or 2 medium carrots, peeled and grated
1/2 apple, unpeeled and diced into 1/2-in. pieces
1/3 c. dried cranberries
3 tbsp. sunflower or pumpkin seeds, toasted 5 or 6 min.
In workbowl, combine all ingredients except seeds. Toss lightly and set aside.
To Prepare the Dressing:
2 tbsp. full-fat, plain yogurt (such as Greek yogurt)
2 tbsp. mayonnaise
1 tbsp. apple cider vinegar
1 tbsp. maple syrup
Shake together in a covered jar. Pour over salad, tossing well. Transfer to serving bowl. Cover and refrigerate two or three hours ahead, adding seeds immediately before serving.