Categories: Sides
Ingredients
- 1 cup buttermilk
- 3/4 cup plain Greek yogurt
- 1/4 cup apple cider vinegar
- 2 tbsp. packed light brown sugar
- 1 tbsp. Bertman Ball Park Mustard
- 1/4 tsp grated nutmeg
- 1/2 cup chopped fresh dill
- Kosher salt and black pepper
- 1 large bunch broccoli, cut into small florets; stems peeled, quartered lengthwise and thinly sliced
- 1 cup roasted salted peanuts
- 1 cup dried cherries
- 1 cup thinly sliced scallions
Directions
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In a large bowl, whisk to combine the buttermilk, yogurt, vinegar, brown sugar, mustard, nutmeg and dill. Season with salt and pepper. Stir in the broccoli, peanuts, cherries and scallions.
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Taste and adjust the seasoning, adding salt and pepper as needed. Serve immediately or refrigerate for up to 1 day.