O.K. I confess! Broccoli has never been a favorite for me until I made this recipe! Since then, everyone loves broccoli in this salad, and so will you. I’ve substituted Greek yogurt for half of the mayonnaise, so it’s lower in calories and fat. With the addition of the fermented foods, it’s extra healthy for you. And, if you take five minutes and make the dressing in advance, this is a super fast and scrumptious side dish. Add cooked chopped chicken to the salad and it is also a wonderful main dish.
Apple Broccoli Salad
Makes: about 5 cups
Prep Time: 10 minutes Total Time: 10 minutes
1/4 C Fage 2% Strained Greek Yogurt
1/4 C Best Foods Mayonnaise
2 T Bragg Organic Raw – Unfiltered Apple Cider Vinegar
1/2 t Granulated sugar
1/4 t Kosher sea salt
3 C Broccoli, chopped into 1/2″ pieces
2 C Fuji Apple, cored, chopped into 1/2″ pieces
1 T Freshly squeezed Lemon juice
2 T Shallot, very finely chopped
1/2 C Dried sweetened Cranberries + more to garnish, if desired
1/4 C Raw, unsalted Sunflower seeds + more to garnish, if desired
In a large bowl, whisk together the salad dressing ingredients. Taste to adjust seasonings.
Place apple chunks into a small bowl with water and lemon juice to prevent browning. Set aside.
Add the broccoli, cranberries and sunflower seeds to the large bowl with dressing. Drain apples, and add to large bowl and gently toss to combine. Garnish with extra cranberries and sunflower seeds. Best served immediately.
Cook’s Note: Dressing can be make in advance, tightly covered and chilled to develop flavors. Cranberries can be substituted with golden raisins, dried currants, or jumbo raisins.