Layerd Broccoli Salad

Makes 6 Servings

- 6 cups chopped broccoli florets
- 1 small red onion, very thinly sliced
- 2/3 cup dried sweetened cranberries or raisins
- 1/2 cup plain nonfat yogurt
- 3 tablespoons honey
- 2 tablespoons mayonnaise
- 2 tablespoons cider vinegar
- 1 1/2 cups grated Cabot 50% Reduced Fat Omega-3 DHA Cheddar (6 ounces)
- 1/4 cup unsalted dry-roasted hulled sunflower seeds or chopped walnuts
- 1 ounce (2 tablespoons) 50% less-fat bacon pieces

Directions:
1. In a large glass serving bowl, arrange layers of broccoli, onion and cranberries
2. In a small bowl, whisk together yogurt, honey, mayonnaise and vinegar. Drizzle dressing over layered salad.
3. Sprinkle cheese evenly on top. Cover and refrigerate until ready to serve.
4. Just before serving, sprinkle with sunflower seeds or walnuts and bacon pieces.

Nutrition Info: Calories 280; Total Fat 12g; Saturated Fat 4.5g; Sodium 350mg; Carbohydrates 29g; Dietary Fiber 4g; Protein 14g; Calcium 269mg

Recipe from http://www.cabotcheese.com/