Broccoli-Cheddar Salad with Toasted Pepitas

Broccoli-Cheddar Salad with Toasted Pepitas (Adapted from Veg Times)

1/2 cup mayonnaise
1/2 cup plain yogurt
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
4 cups broccoli florets cut into 1/2" pieces
3/4 cup grated carrots
1/2 cup finely diced red onion
4 ounces shredded Cheddar
salt and fresh ground pepper
1/3 cup toasted pepitas

In a large bowl, whisk together mayonnaise, yogurt, vinegar and sugar. Toss in broccoli, carrots, onion and Cheddar - mix well to combined. Season to taste with salt and fresh ground pepper. Cover the bowl and place in the refrigerator to chill at least 2 to 3 hours, or over night. Scatter the top with the pepitas right before serving.

Makes about 4 to 6 servings.

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