This salad is a favorite with my kids. The sweet grapes and creamy fat-free dressing attract even those who think they don't like broccoli. And it's easy to pack any extra in lunchboxes since, unlike other salads, it doesn't get too soggy. The large number of antioxidants in this salad is just what preschool and school-age children need to keep their immune systems strong.
- 1/4 cup nonfat plain Greek yogurt
- 1 Tbsp. Dijon mustard
- 1 tsp. lemon juice
- 1 tsp.honey
- 2 cups broccoli florets
- 1 cup grapes
- 1 carrot, sliced
- 1 celery stalk, sliced
- 1 avocado, peeled, pitted, and sliced
- 1 green onion, sliced
- 1/4 cup toasted walnut pieces
- Salt and freshly cracked pepper to taste
For the dressing, in a small bowl stir together the yogurt, mustard, lemon
juice, and honey. Set aside.
Bring 3/4 of an inch of water to a simmer in a large saucepan with a steamer basket. Add the broccoli, cover, and cook until tender-crisp, about 2 minutes. Immediately transfer the broccoli to ice water to stop the cooking. Drain and pat the cooled broccoli dry with a paper towel.
Place the broccoli in a medium bowl. Add the grapes, carrot, celery, avocado, green onion, and walnuts. Pour the dressing over broccoli mixture and toss to coat. Season to taste with salt and pepper.
From The Yummy Mummy Kitchen: 100 Effortless and Irresistible Recipes to Nourish Your Family with Style and Grace (HarperCollins) by Marina Delio.
More Recipes for Picky Eaters
Printed from Oprah.com on Tuesday, March 11, 2014
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