Before we get started I have to share my new favorite thing to wear ... skirts! I had /no idea/ they could be so comfortable and cool (literally) until recently. Admitedly I can't just dive into garden work when I've donned my favorite comfortable knit skirt but I sure can enjoy a
|Thanks, *C*, for being my photographer so I could show|
off my favorite new wardrobe piece
Back to the recipe:
Layered Broccoli Salad
6 cups chopped broccoli flowerettes (bite sized pieces for easy eating)
1 cup shelled peas (optional, although quite delicious)
1 small red onion, sliced thin
1 1/2 cup grated sharp cheddar cheese
1/2 cup plain yogurt or Greek Yogurt
3 Tablespoons honey
2 Tablespoons mayonnaise
2 Tablespoons apple cider vinegar
1/2 cup hulled sunflower seeds or walnuts
4 pieces of cooked, crispy bacon
In a large glass serving bowl mix broccoli, peas and onion.
In a small bowl, whisk together yogurt, honey, mayonnaise and vinegar.
Drizzle the yogurt dressing over the broccoli mixture
Layer cheese on top
Cover and refrigerate until ready to serve. If it has a few hours to sit in the frig your vegetables will 'marinade' nicely in the dressing mixture.
Walnuts: Chop bacon and walnuts and set aside
Sunflowers: If you are using sunflowers mix chopped bacon and seeds in a small bowl and set aside.
Sprinkle with bacon mixture just before serving
Enjoy the tastes and pleasures of the summer season!
- Leanne from MilitaryAvenue.com
Leanne, although not a 'fanatic', is a health-food conesiour with a sprinkling of junk food on the side. She is always looking for healthy options to feed her very active family of six and enjoys sharing new recipes with her military-family audience. You can find more recipes from Leanne and others from the MilitaryAvenue Team by clicking here: http://militaryblog.militaryavenue.com/search/label/Recipe