Ingredients

Scale

For the Dressing:

1/4 cup low fat mayonnaise
1/4 cup plain non fat yogurt
1 Tablespoon finely chopped fresh basil
1 Tablespoon stone ground mustard
1 Tablespoon apple cider vinegar
1 Tablespoon honey
1/4 teaspoon salt
a pinch of chipotle powder

For the Salad:

3 cups fresh or frozen broccoli florets
1 cup frozen sweet peas
1 cup pitted, chopped fresh cherries
3/4 cup finely chopped sweet onion, soaked in water
1/2 cup dried cherries, soaked in wine
1/2 cup sliced or slivered almonds, toasted

Instructions

Whisk together all the dressing ingredients and set aside.
If the broccoli is frozen, soak it with the peas in water until thawed. Soak the onion in water for 15 minutes as well, to crisp it up. Strain the water from the veggies, then toss with the cherries and the dressing.
Just before serving, stir in the almonds, reserving a few for the top of the salad. Top with a few chopped, pitted cherries for garnish. Serve and enjoy!

Notes

You can make this salad ahead of time, but use fresh broccoli florets, not frozen. Toss in the almonds just before serving so they don’t get soggy.

For a gluten free salad, make sure you use gluten free mayonnaise. If you are lactose intolerant, you can substitute vegan mayo for the yogurt and regular mayo.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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