Last year, I looked over an Easter spread and counted twelve different dishes that had either a cheese or mayonnaise as their base.  I love these staples as much as the next person (looking at my waistline, you might argue that I love them more than most!), but I began to think about what I could make that would be different, flavorful, fresh, and a little less calorie-packed. I think this dish is just the ticket.  I hope you enjoy!

Easter Broccoli Salad

by Krista Messic

Salad Ingredients:

24 oz. broccoli florets

1 pint fresh blueberries

6 oz. fresh raspberries

1 Lg. Red Delicious apple

1 Lg. Granny Smith apple

4 oz. dried cranberries

1/3 c. finely chopped red onion

1/4 c. hulled sunflower seeds

1 1/2 Tbsp. lemon Juice

Dressing Ingredients:

12 oz. fat-free Greek yogurt

1/3 c. honey

1 Tbsp. lemon juice

2 tsp. apple cider vinegar

1 Tbsp. water

1 Tbsp. poppy seeds

Salt, to taste

1. Lightly steam broccoli florets to a bright green, but crisp texture. Rinse in cold water, drain, and lay out on paper towels to dry.
2. Place dry broccoli, blueberries, raspberries, onion, cranberries, and sunflower seeds in a large bowl.
3. Chop the apples into bite-sized pieces and toss in the lemon juice. Drain and add apples to the large bowl.
4. In a small mixing bowl, whisk the dressing ingredients. Pour the dressing over the salad and toss gently to combine.  Refrigerate for an hour and then serve.