Broccoli & Lentil Salad with Turmeric Yogurt Dressing

lentils.org

Francine Raften

¼ cup (60 mL) Greek yogurt, 2% MF

¼ cup (60 mL) mayonnaise

2 tsp (10 mL) whole grain mustard

2 tsp (10 mL) honey

1 tsp (5 mL) white wine vinegar

¼ tsp (1 mL) ground turmeric

to taste, salt and pepper

subheading: SALAD:

3 cups (750 mL) broccoli florets (approx. 1 head of broccoli)

1 cup (250 mL) halved cherry tomatoes

1 cup (250 mL) cooked green lentils

½ cup (125 mL) finely chopped red onion

½ cup (125 mL) sliced, toasted almonds (reserve some for garnish)

Directions at lentils.org

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