In a large bowl, combine the broccoli florets and dried cranberries. 2. In a separate bowl, whisk together the yogurt, mayonnaise, apple cider vinegar and honey until well mixed. 3. Pour the dressing over the broccoli and cranberries and toss until salad is well coated. Serve or store covered, in the refrigerator.
Yield: 48 servings
Serving Size: 3/4 cup (105 grams)
Each serving provides 1/4 cup fruit and 1/2 cup dark green vegetable.
3 lbs, 12 oz (24 cups) broccoli/other vegetable shredded (slaw)
5 lbs (15 cups) apple, medium, diced
3 cups dried cranberries
1 1/2 cups lite poppy seed dressing
See our Healthy Holidays menu plan for more great recipes!