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Broccoli Raisin Salad

Debra Redalia

 

I first ate this years ago at a restaurant in San Francisco and then was reminded of it again because they regularly had it in the salad bar at my local gourmet market (when we used to have salad bars).

But this version is better because it is held together with organic whole milk Greek yogurt instead of mayonnaise, which has much less fat.

For the broccoli I use organic sweet Italian broccolini from my local farmer’s market but you can use any type of broccoli. Just trim the leaves off and cut it in bite-sized pieces.

Then chopped organic torpedo onion (or any red onion) and organic raisins.

That’s all! Mix it up and serve. And make enough for the next day too because it’s even better after a night in the refrigerator.

I could eat this all summer.