Broccoli Salad

Fresh produce, crunchy seeds, cheesy protein, and chewy dried fruit, all in a tangy sweet dressing.  What more could you ask?  Especially in summer when cool and refreshing food is so appealing.

My friend Annette enjoys eating a broccoli salad  at a local restaurant.  Here is a light recipe to make at home to rival the restaurant version.  Annette - and you - will have control over the salad ingredients. It's impossible to know everything that goes into a restaurant dish.  Another benefit will be the built-in portion control when you make it yourself. 

Broccoli Salad

1 head raw broccoli, chopped (about 3 cups)
1/4 cup finely chopped red onion
2 ounces shredded reduced fat Cheddar cheese (about 1/2 cup)
2 tablespoons dried cranberries
2 tablespoons toasted unsalted sunflower seeds
1 raw, unpeeled apple, cored and chopped
1/2 cup reduced fat honey mustard dressing (I used Bolthouse Farms)

In medium bowl, stir together broccoli, onion, cheese, cranberries, sunflower seeds, and apple.  Add dressing and stir gently to combine.  Chill in refrigerator before serving.  Best served on same day.  Makes 4 1-cup servings, 3 points plus and 176 calories each.

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As I hurried out of town on Friday for a relaxing 4th of July getaway, I neglected to tell you that I wrote a guest post for Suzzie V. on SVSmiles.  Head on over there and take a look!  Happy 4th!!