Tuesday, May 17, 2005

broccoli salad

6 cups broccoli florets, in bite-sized pieces
½ cup red onion, finely chopped
¾ cup sweetened, dried cranberries
¼ cup sunflower seeds
¼ cup pumpkin seeds
3 tbs flax seeds, lightly toasted
1 tsp fresh thyme leaves
½ cup light mayonnaise
¼ cup light sour cream
¼ cup raspberry (or red wine) vinegar
1 tbs sugar
salt & pepper to taste

Toss together broccoli, red onion, cranberries, seeds and thyme leaves. Whisk mayonnaise, sour cream, vinegar, sugar, salt and pepper until smooth. Toss salad with dressing. Let chill at least 20 minutes to allow flavours to develop.

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