Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Broccoli Salad

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Broccoli Salad

Article excerpt

Broccoli salad often is made with mayo. This lighter version uses a mixture of plain yogurt, vinegar and tangy buttermilk. Peanuts and dried cherries add an unexpected sweet and salty crunch.

¾ cup plain yogurt

1 cup buttermilk

¼ cup cider vinegar

2 tablespoons packed light brown sugar

1 tablespoon stadium-style mustard

1 teaspoon grated nutmeg

½ cup finely chopped fresh dill, plus additional sprigs for serving

Kosher salt and freshly ground black pepper

1 large bunch broccoli, cut into small florets, stems peeled, quartered lengthwise and thinly sliced

1 cup roasted salted peanuts

1 cup dried cherries

1 cup thinly sliced scallions

In large bowl, whisk to combine yogurt, buttermilk, vinegar, brown sugar, mustard, nutmeg and dill. Season with salt and pepper. …

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