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Curried Broccoli Salad
with Carrots, Almonds and Greek Yogurt
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Ingredients:
1 Pound Broccoli
2 Carrots
1/2 Red Pepper
1/4 Red Onion
1/4 Cup Sliced Almonds
1/4 Cup Dried Cranberries
| Curried Yogurt Dressing:
1 Cup Greek Yogurt, lowfat
1.5 Tbs. Curry Powder
3 Tbs. Peanut Butter
3 Tbs. Red Vinegar
1 Tbs. Agave Nectar
2 Tbs. Lemon Juice
2 Tbs. Olive Oil
1 tsp. Dijon Mustard
1/4 tsp Garlic Powder
1/4 tsp. Ground Ginger
1/2 tsp. Crushed Red Pepper
1/2 tsp. Salt
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Wash and drain broccoli.
Cut florets from the stem.
Slice the stem into round pieces.
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Cut florets into small bite-size pieces.
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Bring a large pot of water to a boil.
Add broccoli and boil for a quick couple minutes.
The idea is to just take the rawness from the broccoli without over-cooking.
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Just before cooking the broccoli add a good amount of ice to the bottom of a salad spinner, if you have one.
Add the basket over the ice and fill the spinner with cold water.
As soon as the broccoli is cooked remove it from the pot and place in the ice water.
This will stop the cooking process.
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When the broccoli has cooled, lift the basket out of the water.
Discard the ice water and place the broccoli and the basket back into the spinner.
Give the broccoli a good spin to dry and reserve until needed.
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Place grating blade in a food processor.
Lay the carrots lengthwise and run the machine.
Remove shredded carrots from bowl.
Rinse the bowl as you will need it for the dressing.
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Gather and measure cranberries and almonds.
Dice the pepper and slice the onion thin.
Place ingredients into a mixing bowl with the carrots.
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Gather and measure all ingredients for the dressing.
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Place slicing blade into the processor bowl.
Add all dressing ingredients to the bowl.
Run the machine for a few seconds to blend everything together.
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Add all ingredients from this recipe to the bowl.
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Mix everything together by hand and serve.
You can also chill the salad and eat within the next couple days.
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