Cold Broccoli Salad with Creamy Mustard Dressing

14 ingredients
9 steps

Ingredients

  • 1 large head broccoli
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried
  • 1 1/2 tablespoons Dijon mustard
  • 1 teaspoon dry mustard
  • 1 tablespoon tarragon vinegar or white wine vinegar
  • 1 rib celery, finely chopped
  • 1 cup canned chickpeas, drained rinsed
  • 1/2 cup finely chopped red onion
  • 1/2 cup freshly grated Parmesan cheese
  • Freshly ground black pepper to taste
  • 1 cup croutons (optional)

Directions

  1. 1
    Bring a medium-size pot of salted water to a boil.
  2. 2
    Meanwhile, cut the broccoli into bite-size florets; peel and dice the stalks, if you like.
  3. 3
    When the water boils, drop in the broccoli and boil just until crisp-tender, 3 to 4 minutes.
  4. 4
    Drain, then immediately spread on a baking sheet or platter to cool.
  5. 5
    Transfer to a bowl, cover with plastic wrap and refrigerate.
  6. 6
    In a large bowl, whisk the yogurt, mayonnaise, parsley, basil, mustards, and vinegar together.
  7. 7
    Add the celery, chickpeas, onion, cheese, and broccoli and toss together well seasoning with pepper.
  8. 8
    Cover with plastic wrap and refrigerate at least 30 minutes before serving.
  9. 9
    Just before serving, toss again with the croutons, if youre using them.

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