INGREDIENTS
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4 cups broccoli florets
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½ cup cherry tomatoes, halved
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1 cup English cucumber. sliced
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½ cup sliced fennel
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½ cup sliced red onion
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½ cup shelled edamame
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¼ cup roasted sunflower seeds
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1 teaspoon salt
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½ teaspoon garlic powder
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2 tablespoons extra virgin olive oil
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2 tablespoons white balsamic vinegar
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½ cup plain Greek yogurt, nonfat
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¼ cup erythritol or 1 tablespoon powdered stevia
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pepper to taste