Sweet & Spicy Broccoli Salad

Getting ready for a family event, I wanted something new. This is a healthier version than the original and has a fresher taste with a bold and spicy kick.

If you want pans that heat evenly and clean easily, this is the newer Ninja set I recommend.

All nutrition facts are AI generated and approximate.

Ingredients

Dressing

• ⅔ cup Greek yogurt
• 3 Tbs red wine vinegar
• 2 Tbs olive oil
• 2 tsp Dijon
• ⅓ cup hot pepper jelly
• 1 Tbs red pepper flake

Salad

• 12 oz fresh broccoli
• 6 mini sweet peppers (cut in rings)
• ½ red onion (chopped)
• ⅓ cup sunflower seeds
• 8 oz sharp cheddar (cut into small cubes)

Directions

1. Blanch and shock the broccoli—about 1½ minutes in boiling water, then straight into ice water.
2. In a large bowl, mix broccoli with the other salad ingredients.
3. In a small bowl, whisk dressing ingredients and stir into the vegetables.
4. Cover and refrigerate for at least 1 hour before serving.

Notes

• This salad will last 3–4 days in the refrigerator.
• If you are planning an event, it is good to make the day before.

Why This Works

• Blanch and shock: A quick boil then ice bath keeps the broccoli crisp-tender and vivid green instead of raw or drab.
• Greek yogurt base: It makes the dressing creamy and tangy with far less oil than a mayo dressing.
• Sweet meets heat: Hot pepper jelly and red pepper flake balance each other for a dressing that's lively, not one-note.
• A rest in the fridge: Chilling lets the flavors meld and the dressing cling to every floret.