Better Broccoli Salad

Here is a lighter version of a traditional broccoli salad. Most of the mayonnaise is replaced by Greek yoghurt and sun-dried tomatoes replace bacon. Every bit as good as the old recipe.

Ingredients

4 cups bite-size broccoli florets
1/4 cup hulled sunflower seeds
1/2 cup plain Greek yoghurt
1/4 cup mayonnaise
1 Tablespoon apple cider vinegar
1 Tablespoon honey
1/4 tsp. salt
1/8 tsp. black pepper
1/4 cup raisins
3 Tablespoons finely chopped sun-dried tomatoes.
3 Tablespoons finely chopped red onion

Instructions

Bring a pot of water to boil. Fill a large boil with ice water.
Add the broccoli to the pot. Once the water returns to a boil, boil for 2 - 3 minutes or until broccoli is still bright green but softened. Drain and transfer to ice water to cool.  Drain the broccoli in a colander.
Toast the sunflower seeds in a dry skillet, stirring frequently, until fragrant and lightly toasted. Transfer to dish to cool.
Stir together yoghurt, mayonnaise, vinegar, honey, salt and pepper.
In serving bowl, combine broccoli, raisins, sun-dried tomatoes and red onion.
Add dressing and toss to combine. Cover and refrigerate at least one hour before serving.
Add sunflower seeds just before serving.