Ingredients: Makes 6 Servings
1 tablespoon plain nonfat Greek yogurt
2 teaspoons apple cider vinegar
1 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon ground black pepper
8 ounces broccoli
3 ounces granny smith apples
1/2 teaspoon lemon juice
2 tablespoons dried cranberries
Directions:
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In a small bowl, whisk together yogurt, vinegar, honey, salt, and pepper and set aside.
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Cut broccoli into florets and thinly slice stems. Set stems aside. In a pot of boiling water, blanch florets until just tender then transfer to ice bath to quickly stop cooking. Drain and set florets aside with stems.
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Core apples and slice into half moon pieces. Toss in the lemon juice.
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In a large bowl, combine broccoli florets and stems, apples, cranberries, and dressing. Toss until evenly coated then chill for 1 hour to allow flavors to marinate before serving.
Serving size:
1/2 cup
Nutritional Information:
Per serving: 35 calories, <1 g fat, <1 g saturated fat, 65 mg sodium, 7 g carbohydrates, 5 g sugar, 1 g fiber, 1 g protein
Recipe Source:
Recipe provided by FLIK Hospitality Group 
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