Ingredients:

  • 1/2 cup mayonnaise
  • 1/3 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 3 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. In a medium mixing bowl, combine the mayonnaise, Greek yogurt, and Dijon mustard. Whisk vigorously until the mixture is completely smooth and uniform in color.
  2. Slowly stream in the apple cider vinegar and honey while continuing to whisk. Add the salt and pepper, mixing until the dressing looks glossy and the honey is fully incorporated.
  3. Pour the dressing over chopped raw broccoli, red onions, and dried cranberries. Toss thoroughly until every floret is coated.
  4. Cover the salad and refrigerate for at least 1 hour to allow the acid to tenderize the broccoli and the flavors to meld.