Spring for a Healthy Salad

First Wildflowers of Spring

Trailing Arbutus

Spring Beauty

Hepactica 

Broccoli Cranberry Salad with Greek Yogurt Dressing with a few added twists. It's an Ever Ready Special featuring a lightened-up version of your favorite side dish! Made with fresh broccoli florets, dried cranberries, sunflower seeds, bacon, and a tangy Greek yogurt dressing, this make-ahead salad adds the crunch of Asian noodles and is sure to be a crowd-pleaser for your summer weekend entertaining. The recipe serves 4-6 and can easily be doubled. Allow 2 hours for the salad to be chilled. 

Blueberry Banana Oat Muffins were the perfect accompaniment for this spring salad. The recipe previously posted at https://sockfairies.blogspot.com/2021/05/bluebery-banana-oat-muffin.html

 

La Choy Asian Style Crunchy Noodles are a delicious blend of wheat and rice flour that’s quick-cooked to a crispy golden brown, so they're always light and crunchy. Perfect for soups and salads or even alone as a light snack. They can be substituted for croutons in recipes.  
Broccoli Cranberry Salad with Greek Yogurt Dressing
Ingredients: 

• 6 cups broccoli florets cut into bite-sized pieces
• ½ cup dried cranberries
• ¼ cup diced red onion
• ¼ cup sunflower seeds
• 3/4 cup halved grape tomatoes
• 4 bacon slices, cooked and crumbled
• Asian-Style Crunchy Noodles-1 cup

Greek Yogurt Dressing Ingredients:

• 1/3 cup plain Greek yogurt
• 1/3 cup mayo
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• ½ teaspoon kosher salt
• ⅛ teaspoon black pepper

Directions: 

• Whisk together dressing.
• Mix all salad ingredients except noodles.
• Add as much dressing as needed to moisten the salad but not drench it. 
• Refrigerate for 2 hours. Add in noodles right before serving. 
  

BE THE LIGHT