Sugar Snap Pea, Radish, Broccoli Salad with Parmesan Vinaigrette

Greek yogurt is the secret to creating a creamy yet healthy dressing that pairs perfectly with sugar snap peas, French breakfast radishes and toasted nuts.

If you wanted to add a protein for a larger meal, you could add some shredded or diced chicken.

Serves 4

Ingredients

• 2 cups sugar snap peas, julienne
• 1 cup shredded purple cabbage
• 1 cup broccoli florets, cut small
• 3 French breakfast radishes, shaved thin in circles
• ¼ cup toasted sunflower seeds or almonds
• ¼ cup Greek yogurt
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 2 cups grated parmesan
• Olive oil

Instructions

Add the mustard, red wine vinegar, and Greek yogurt in the blender. Blend until smooth, drizzle the olive oil until it is thick, add a little water and the parmesan cheese. Blend again until smooth, and season with salt and pepper.

Toast sunflower seeds or slivered almonds in a small sauce pan for 1-2 minutes.  Watch CLOSELY so they don't burn and toss around in the pan while cooking.  

Cut vegetables.  Mix together and toss in the vinaigrette. This can be done an hour before serving and will let the vinaigrette to absorb a bit and since there isn't any lettuce to wilt it's a nice do ahead salad. Top with the toasted nuts right before serving.

Source:  Adapted from Today Show Cooking