Broccoli-Cheddar Salad with Toasted Pumpkin Seeds

• 1/2 cup light mayonnaise
• 1/2 cup low-fat plain yogurt
• 2 Tbs. apple cider vinegar
• 1 Tbs. sugar
• 4 cups broccoli florets cut into 1/2-inch pieces
• 2 medium carrots, grated (about 3/4 cup)
• 1 small onion, diced (about 1/2 cup)
• 1 cup grated reduced-fat Cheddar cheese
• 13 cup toasted pumpkin seeds

1. Whisk together mayonnaise, yogurt, vinegar and sugar in large bowl.
2. Add broccoli, carrots, onion and cheese, and toss to combine.
3. Season with salt and pepper.
4. Chill overnight, or up to 2 days.
5. Sprinkle with pumpkin seeds just before serving.

light mayonnaise, lowfat plain yogurt, apple cider vinegar, sugar, broccoli, carrots, onion, cheddar cheese, pumpkin seeds

Taken from www.vegetariantimes.com/recipe/broccoli-cheddar-salad-with-toasted-pumpkin-seeds/ (may not work)