Broccoli & Lentil Salad with Turmeric Yogurt Dressing

Ingredients

1/4 cup (60 mL) Greek yogurt, 2% MF

1/4 cup (60 mL) mayonnaise

2 tsp (10 mL) whole grain mustard

2 tsp (10 mL) honey

1 tsp (5 mL) white wine vinegar

1/4 tsp (1 mL) ground turmeric

to taste, salt and pepper

SALAD:

3 cups (750 mL) broccoli florets (approx. 1 head of broccoli)

1 cup (250 mL) halved cherry tomatoes

1 cup (250 mL) cooked green lentils

1/2 cup (125 mL) finely chopped red onion

1/2 cup (125 mL) sliced, toasted almonds (reserve some for garnish)