Broccoli is a vitamin powerhouse, and adds the perfect green crunch to this summer salad! It is packed full of green goodness, yummy crunch, and all of these vitamins:
Its bright color and and crunch make it the perfect veggie to take on a family picnic, even if you stay home and set up that picnic in your backyard.
Start by stirring together the dressing. This recipe says Greek yogurt, but you can use lowfat plain yogurt if that is what you have on hand. Next, wash your pear and broccoli. You can peel the pear if you like, but there are lots of vitamins in the skin so don’t skip them if you don’t need to. Peel the papery onion skin off, then small dice how much you need. The recipe says red onion, but I didn’t have a red one, so a yellow one worked just fine. I also have a kid that likes raisins, so I used them in stead of dried cranberries. My mom would have used dried sour cherries. You can alter this salad to fit your tastes or to use what you have on hand. Fewer trips to the store saves money and time!
Cut you broccoli into bite size tiny trees, called florets, and be mindful of the size of people you are serving. Tiny humans need smaller pieces to crunch. Don’t toss that broccoli stump either! Peel it like you would peel a carrot, then chop it up for your salad and I promise that nobody but you will know that they got a lucky bite of broccoli stump.
Once all your chopping is finished, stir in the dressing and let your salad rest for a bit. This will allow all the flavors to mix together into a really yummy salad.
How many food groups do you see in this salad? Adding a few pieces of grilled chicken would make it an entire meal.