Broccoli Salad With Cider Dressing

• 1/2 cup plain Greek yogurt
• 1/4 cup extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon lemon zest plus 1 tsp. fresh lemon juice
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 4 heads broccoli, stems trimmed
• 1/2 cup thinly sliced red onion, soaked in warm water and drained
• 3/4 cup chopped fresh flat-leaf parsley
• 1/2 cup roasted, salted almonds, coarsely chopped
• 1/4 cup chopped fresh dill

1. Stir together yogurt, olive oil, vinegar, lemon zest, lemon juice, salt, and pepper in a bowl. Chill until ready to use. Fill a large bowl with ice water.
2. Cut each head of broccoli in half lengthwise. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Arrange the broccoli halves, cut side up, in basket. Cover and steam until tender-crisp, 6 to 7 minutes. Transfer broccoli to ice water bath, and let sit until chilled, about 3 minutes. Drain well. Cut the florets and stems into bite-size pieces to equal about 8 cups.
3. Combine broccoli and onion in a large bowl; toss with dressing. Add parsley, almonds, and dill; gently toss.

yogurt, extravirgin olive oil, apple cider vinegar, lemon zest plus, kosher salt, black pepper, broccoli, red onion, parsley, dill

Taken from www.myrecipes.com/recipe/broccoli-salad-cider-dressing (may not work)