Recipe from Ricki's Kitchen:

Broccoli Buffet Salad:  

This recipe is adapted from Anne Lindsay’s Lighthearted Cookbook. It’s a great summer salad that you can serve alongside an easygoing Bar-B-Q dinner or, as the name suggests, any buffet meal.

For the salad:

One large bunch broccoli florets (about 2 cups)

1/2 c. chopped red onion

1/4 c. toasted sunflower seeds

1/2 c. raisins

1/2 c. crumbled feta cheese (I like sheep’s feta)

For the dressing:

1/2 c. organic plain yogurt

1/4 c. organic mayonnaise

1-2 T. honey

1 T. lemon juice

Mix the dressing ingredients in a large bowl.  Add the salad ingredients except for feta and toss to coat well. Gently stir in the feta.  Cover and refrigerate at least 2 hours, or up to 2 days.  Makes 6 servings.

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