Roasted Red Pepper Dip & Layered Broccoli Salad

from [URL=http://my.webmd.com/content/pages/21/106169]webMD[/URL]

ROASTED RED PEPPER YOGURT DIP
Recipe created by 3-A-Day™ of Dairy.
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Prep time: 10 minutes
Ingredients:
1 (12 oz.) jar roasted red peppers, drained
2 (8 oz.) containers lowfat plain yogurt
1 (4 oz.) can chopped green chilies, drained
1 garlic clove, minced
Preparation:
1.

Purée red peppers in food processor or blender; drain again.
2.

Add remaining ingredients; mix until blended and refrigerate.
3.

Serve with assorted cut vegetables or pita wedges.
Yields: 5 servings

LAYERED BROCCOLI SALAD
Recipe created by Cabot Creamery® on behalf of 3-A-Day™ of Dairy.
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Prep time: 25 minutes
Ingredients:
6 cups chopped broccoli flowerets
1 small red onion, very thinly sliced
1 1/2 cups (6 ounces) shredded 50% light
Cheddar cheese
2/3 cup dried, sweetened cranberries or raisins
1/2 cup plain fat free yogurt
3 tablespoons honey
2 tablespoons mayonnaise
2 tablespoons cider vinegar
1/4 cup unsalted, dry roasted, hulled sunflower seeds or chopped walnuts
1 ounce (2 tablespoons) 50% less fat bacon pieces
Preparation:
1.

In a large, glass serving bowl, layer broccoli, onion and cranberries.
2.

In a small bowl, whisk together yogurt, honey, mayonnaise and vinegar.
3.

Drizzle the yogurt dressing over the layered salad.
4.

Layer cheese on top.
5.

Cover and refrigerate until ready to serve.
6.

Sprinkle with sunflower seeds and bacon pieces just before serving.
Yields: 6 servings