This is the time of year when everyone seems to be saying “where did the summer go?”! Labor Day weekend snuck up on us, closing out the summer and marking the beginning of football season.
Like many, we’re planning that one last outing on the lake – which calls for good, but simple dishes to take along to enjoy with friends.
It would be easy to stop by the grocery store on the way and pick up a tub of one of their prepared salads. But this Broccoli, Pea & Cranberry Salad is not only easy to make, it’s a lot healthier than the fat-and-sugar laden version my store sells. And it’s just as delicious.
Broccoli, Pea & Cranberry Salad
Author: adapted from Cooking Light
Ingredients
- ¼ cup finely chopped red onion
- ¼ cup canola mayonnaise {I like Ojai Cook Lemonaise}
- ⅓ cup Greek yogurt
- 1 tablespoon cider vinegar
- 1 tablespoon honey
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 cups coarsely chopped broccoli florets (about 1 bunch)
- ½ cups cooked frozen peas
- ⅓ cup sliced almonds, toasted
- ⅓ cup reduced-sugar dried cranberries
- 4 center-cut bacon slices, cooked and crumbled
Instructions
- Soak red onion in cold water for 5 minutes; drain.
- Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, peas and remaining ingredients. Cover and chill 1 hour before serving.
