Recipe by Sarah O
"This is my homemade twist on the traditional broccoli salad. Pepitas (pumpkin seeds) give this salad a nutty, chewy-crunch, and the light, bright-tasting dressing accents the hearty veggie mix. A favorite at picnics and potlucks!"
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coarsely diced broccoli
coarsely diced cauliflower
red bell pepper, diced
shelled roasted pumpkin seeds (pepitas)
plain nonfat Greek yogurt
red wine vinegar
coconut palm sugar
Great way to use up some fresh broccoli and cauliflower. The dressing on this is delicious. Although I'm not sure what coconut palm sugar is, so I just used regular granulated sugar. I didn't have the pepita seeds on hand, so I subbed sunflower seeds. The next time I make this, I will have the pumpkins seeds for the recipe. Served this with grilled Hawaiian brat patties, 'Summer Corn Salad' and 'Greek Deviled Eggs' both from AR. Thanks, Sarah O for sharing your recipe. We really enjoyed it.
Great recipe that holds up well for pot lucks. I couldn't find pepitas either, so just used a trail mix that also had cranberries with nuts and sunflower seeds. I upped the mustard a little, and then, for my husband only, added red pepper flakes. Very good!
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Cauliflower Pepita Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 74
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