DRESSING: whisk mayo, Greek-style yogurt, apple cider vinegar, sugar, salt, and black pepper. Set aside.

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NUTS & SEEDS: Toast almonds and seeds in a small skillet for a couple of minutes.  Chop the almonds into smaller pieces. Set aside.

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BROCCOLI: Rinse, drain, and dry the broccoli, then cut it into small bite-size florets.

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You can also cut part of the stem into small pieces. Peel the outer part of the stem if it's woody.

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SALAD: To a large mixing bowl, add broccoli, chopped red onion, cranberries, almonds and seeds, and chopped sun-dried tomatoes.

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TOSS: Add the dressing and toss until well combined. Taste and adjust for salt.

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Serve or store in the fridge.

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Refrigerator: keep in an airtight container in the fridge for 5 days.

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BROCCOLI SALAD

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Broccoli salad is an easy way to enjoy this healthy vegetable as a creamy and crunchy side dish for BBQs, parties, and potlucks.

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