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Broccoli Salad with Orange Yogurt Dressing



5 tablespoons Greek yogurt

2 tablespoons fresh orange juice

2 teaspoons orange zest

1 tablespoon honey

2 teaspoons rice wine vinegar

1 tablespoon canola oil

Salt and freshly ground black pepper


2 pounds broccoli

1 teaspoon kosher salt

½ cup thinly sliced celery

¼ cup dried cranberries

¼ cup chopped walnuts, toasted


  1. For dressing, combine yogurt, orange juice, zest, honey, and vinegar in a small bowl. Whisk in oil. Season to taste with salt and freshly ground black pepper; set aside.
  2. Cut broccoli into small florets, trimming off and discarding woody parts of stalks. Using a vegetable peeler, peel the outer ⅛ inch from each stalk. Cut stalks in half lengthwise, then into bite-size pieces. You should have about 9 cups broccoli.
  3. Fill a large stockpot with about 2 inches of water and add salt. Bring to a simmer. Add broccoli, replace lid, and steam for about 6 minutes, tossing once, or until broccoli is crisp-tender.
  4. While broccoli is cooking, prepare a large bowl of ice water. Using tongs, plunge cooked broccoli into ice water to cool. Drain and set aside.
  5. Transfer broccoli to a large mixing bowl. Add celery and cranberries and toss with enough dressing to coat. Sprinkle with walnuts. Serve immediately or refrigerate until ready to eat.
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