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.

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Let's Get Cooking!

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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