Kathryn’s Broccoli Salad
This is a family favorite of ours, my sister in law, Kathryn makes it for our dinners at the cottage in Gatineau, Quebec. It is jam packed with healthy, nutrient dense whole foods and is a naturally gluten free alternative to pasta salads for summer entertaining.
- 3 C small broccoli florets (these can be lightly pre-steamed to make them easier to digest)
- ½ C finely chopped red onion
- ¼ C sunflower seeds
- ½ C raisins
- ½ feta cheese, crumbled, preferably the kind floating in a container as opposed to the dry kind.
Dressing:
½ C low fat plain yogurt
¼ C light mayo (egg free mayo is delicious in this recipe)
1 T lemon juice
Salt and pepper to taste
Cover and refrigerate for 2 hours. Keeps up to 2 days- good luck having it last that long!
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