Broccoli Cauliflower Pepita Salad

This is my homemade twist on the traditional broccoli salad. Pepitas (pumpkin seeds) give this salad a nutty, chewy-crunch, and the light, bright-tasting dressing accents the hearty veggie mix. A favorite at picnics and potlucks!

Step: 1

Mix broccoli, cauliflower, red bell pepper, onion, and pumpkin seeds in a large bowl.

Step: 2

Whisk mayonnaise, yogurt, red wine vinegar, palm sugar, Dijon mustard, and salt together in a separate bowl; drizzle over the broccoli mixture and toss to coat.

Step: 3

Cover bowl with plastic wrap and refrigerate 1 to 2 hours before serving.

Per Serving: 125 calories; protein 3.9g; carbohydrates 10.4g; fat 8.3g; cholesterol 6.4mg; sodium 250.6mg.

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Salads often get a not good for being unpleasant (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The core of middle ground is not being talked about , but it’s precisely where you’ll found the good vegetable fruit that may get weight loss.