This Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing is perfect for Spring and Summer. Full of crunchiness from cauliflower, broccoli, and sunflower seeds, and complimented by juice grapes, this fresh salad is fun to eat and great for entertaining.
The first time I had Broccoli Salad I was surprised at how good it was. It was crunchy, sweet and tangy and just plain fun to eat. The only thing is the dressing is typically made with lots of mayonnaise, which doesn’t have a lot of nutritional value and is high in fat.
I’ve updated the classic broccoli salad by adding more vegetables – cauliflower and carrots, and using fresh grapes instead of raisins (my kids don’t like them plus I like the juiciness that the grapes add to the salad). I’ve also lightened up and freshened up the dressing by using half non-fat Greek yogurt, raw honey (instead of white sugar) and some fresh lemon juice.
Greek yogurt has become a common ingredient in many homes. I remember when it was still a new product, and I discovered so many new ways to incorporate it into recipes to make them healthier. I even collected over 100 Greek Yogurt Recipes. Now, substituting Greek yogurt in recipes has become second nature.
Cheese is optional, but makes a nice addition for a little tanginess. I happened to have a nice wedge of Sartori’s Raspberry BellaVitano which has a slightly creamy texture.
Fresh chopped scallions and roasted sunflower seeds top off this updated Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing. Enjoy!
Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup shredded carrots
- 2 cups grapes halved
- 1 scallion chopped
- 1/3 cup roasted sunflower seeds
- 1/2 cup shredded rBST-free cheese optional
Greek Yogurt Honey Dressing
- 1/2 cup non-fat Greek yogurt
- 1/2 cup low-fat mayonnaise
- 3 tablespoons raw honey
- 1 tablespoon fresh lemon juice
- Combine salad ingredients in a large bowl. Mix together Greek Yogurt Honey Dressing ingredients. Pour dressing over salad and toss.
Adapted from Cooking Light