Broccoli, Pea & Cranberry Salad |
Author: adapted from Cooking Light
- 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
- 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.
Recipe by Raisin & Fig at https://www.raisinandfig.com/broccoli-pea-cranberry-salad/
3.4.3177