Here’s a quick recipe that’s easy to throw together in a pinch. There are as many versions of this salad as there are potato salad or coleslaw in America – it’s a good old picnic food that’s popular this time of year. Many times the salad is dressed in mayo and topped with bacon bits. We thought we’d try a slightly different take with a creamy Greek yogurt dressing, lightly sweetened with honey, accompanied by raisins, onions, and sunflower seeds. It turned out quite nicely – not quite as rich and creamy as the original, but pretty tasty.
What’s your favorite picnic salad?
Some of our favorites:Print
- 2 large heads broccoli (enough for 6 cups)
- Half red onion
- ½ cup Greek yogurt
- 1 tablespoon honey
- ¼ to ½ teaspoon kosher salt
- Pepper (optional)
- ½ cup raisins
- ¼ cup (or more) sunflower seeds
- Wash the broccoli. Chop it into small florets, enough for 6 cups. Dice half of a red onion.
- In a small bowl, stir together ½ cup Greek yogurt and 1 tablespoon honey.
- In a large bowl, mix broccoli, diced onion, yogurt mixture, and raisins. Season with 1/4 to 1/2 teaspoon kosher salt. Taste, and stir in additional yogurt and honey if the mixture is not creamy enough, or salt for a little more flavor.
- Directly before serving, sprinkle with 1/4 cup or more sunflower seeds. (Note: Add seeds last to avoid becoming soggy. It’s best eaten fresh, so if making ahead, prepare all components separately and mix them together before serving.)