- 3 cups coarsely diced broccoli
- 3 cups coarsely diced cauliflower
- 1 red bell pepper, diced
- 1/2 cup diced onion
- 1/2 cup shelled roasted pumpkin seeds (pepitas)
- 1/2 cup light mayonnaise
- 1/2 cup plain nonfat Greek yogurt
- 2 tablespoons red wine vinegar
- 2 tablespoons coconut palm sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Mix broccoli, cauliflower, red bell pepper, onion, and pumpkin seeds in a large bowl.
- Whisk mayonnaise, yogurt, red wine vinegar, palm sugar, Dijon mustard, and salt together in a separate bowl; drizzle over the broccoli mixture and toss to coat.
- Cover bowl with plastic wrap and refrigerate 1 to 2 hours before serving.
05/09/2018
recipepes.com
Broccoli Cauliflower Pepita Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
