Directions
1 Remove stems from the broccoli heads and chop them into smaller bite-size florets. Pour 1/2 cup of water into a medium pot and bring to a boil. Add broccoli pieces to the pot and cover. Steam the broccoli for 4-5 minutes until bright green and tender-crisp.
2 Remove broccoli pieces from the pot with a slotted spoon and place them on two layers of paper towel, allow them to drain and cool completely.
3 Toast the sunflower seeds in a skillet over medium heat until lightly browned.
4 Place the broccoli florets, craisins, scallions, and toasted sunflower seeds in a large mixing bowl.
5 In a small mixing bowl, whisk together the yogurt, vinegar, and sugar. Add sugar (or preferred sweetener) last, adding a teaspoon at a time until the dressing is sweet enough for your taste.
6 Pour dressing over the broccoli mixture. Toss to coat the broccoli evenly with the dressing and thoroughly mix all ingredients.
7 Refrigerate for at least 2 hours to allow flavors to marinate. Flavors improve with time. Serve chilled.