Creamy and tart–a great way to celebrate local broccoli!
Recipe from Rachel Oberg of the Great Barrington Produce Department
Serves 4 to 6
½ cup Greek yogurt
1/4 cup mayonnaise
1 tablespoon red wine vinegar
1 tablespoon honey
1 pound broccoli crowns, cut into small florets
½ cup chopped scallions (whites and greens)
½ cup golden raisins
½ cup roasted, salted sunflower seeds
8 ounces thick-cut bacon, fried and crumbled
Salt and pepper, to taste
- Whisk together the yogurt, mayonnaise, vinegar, and honey in a large bowl.
- Add the broccoli, scallions, raisins, sunflower seeds, and bacon to the bowl, gently folding the ingredients into the dressing. Taste, and add salt and pepper to your liking.