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Recipe Courtesy of Stefani Pappas, MS, RDN, CDN, CPT at Catholic Health Cancer Institute at St. Francis Hospital & Heart CenterĀ®


  • 12-ounce package of broccoli slaw
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds
  • 1/2 cup cherry tomatoes, sliced
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons rice vinegar
  • 3 tablespoons Greek yogurt
  • 3 tablespoons honey
  • 1 1/2 teaspoons Dijon mustard
  • Salt and pepper to taste


  • Combine the broccoli slaw, cranberries, almonds and cherry tomatoes in a large mixing bowl.
  • In a separate bowl, whisk together the olive oil, vinegar, Greek yogurt, honey and Dijon mustard.
  • Pour the dressing over the broccoli slaw and stir well to combine. Refrigerate until ready to serve.
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