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October Recipes of the Month

Broccoli Salad

Brought to you by:

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  • 2 ½ cups chopped raw broccoli
  • ¼ cup non-fat Greek yogurt
  • ¼ cup light mayonnaise
  • 1 tablespoon rice vinegar
  • 1 to 2 teaspoons sugar
  • 2 tablespoons raisins, currants, or cranberries
  • 2 tablespoons chopped nuts (cashews, pecans, almonds)

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  1. Wash your hands.
  2. Wash and chop the broccoli and set aside.
  3. In medium bowl, combine the yogurt, mayonnaise, vinegar, sugar, raisins and nuts.
  4. Add broccoli and mix well until evenly covered with the dressing.
  5. Chill and serve.

Garlic Walnut Dip


  • 3 slices whole-wheat toast
  • ¼ cup walnuts
  • 4 garlic cloves, chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • ¾ cup water
  • 2 tablespoons fresh parsley leaves
  • Salt and pepper to taste

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  1. Place the toast in a food processor and process into fine crumbs.
  2. With the motor running, add the walnuts and garlic and process until they are ground fine.
  3. Add the remaining ingredients with the motor running and process until smooth, adding more water if the mixture seems too thick.
  4. Scrape the mixture into a bowl, and season to taste with salt and pepper.