Broccoli Salad with Greek Yogurt

2 small or one large head of broccoli (or 1 pound broccoli florets)
1/2 cup Greek yogurt (Yoplait 100 cal Vanilla)
2 tablespoons apple cider vinegar
1 tablespoon sugar substitute (truvia, stevia, etc.)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons minced onion (more if you like)
1/3 cup raisins
1/2 cup toasted almonds (slivered, sliced, or roughly chopped)

Toast nuts in 350 degree oven or in dry skillet on medium heat.
Substitute white, wine or rice vinegar if you like. Also substitute shallots or scallions for onions, raisins or currants for cranberries, any nuts for almonds.

Directions

Put minced onion in small bowl of cold water to take away some of the bite.
Wash and prepare broccoli into small bite-sized florets. If using whole broccoli, peel large stem, cut thin slices on the diagonal then cut slices into small matchsticks. Put broccoli in large mixing bowl.
In a small bowl, mix yogurt, mayo, vinegar, sugar, salt and pepper. Add to broccoli along with onions and mix.
Add cranberries and toasted almonds. Mix and refrigerate until ready to serve. Make a day ahead if you like. Leftovers also keep well for several days in refrigerator.


Serving Size: makes (5) 4 ounce servings

Number of Servings: 5

Recipe submitted by SparkPeople user CLYNNTHOMAS.