Most recipes for this potluck classic leave the broccoli raw, but cooking it briefly in boiling water improves both its flavor and its appearance. Drying the broccoli in a salad spinner gets rid of excess moisture, so the dressing—a tangy mayo-and-vinegar mixture—doesn’t get watered down. When prepping the broccoli, keep the stems and florets separate. If you don’t own a salad spinner, lay the broccoli on a clean dish towel to dry instead. Add in yogurt, lime juice and water for added creaminess and tang to any veggie recipe.
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