Shaved Broccoli and Apple Salad
A long time family favorite remade for today.
- Prep Time: 20 minutes + 3 hours refrigerated
- Total Time: 3 hours and 20 minutes
- Yield: about 8 cups 1x
- Category: Salad Sides
Ingredients
Dressing:
- 3 tablespoons cider vinegar
- 1 teaspoon whole-grain Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt, to taste
- 1/4 onion or small red onion, thinly sliced
- 1/3 cup plain fat-free Greek yogurt
- 3 tablespoons mayonnaise; I prefer olive oil mayo
- 1 tablespoon chopped fresh tarragon or about 3/4 teaspoon dried
- 1 tablespoon maple syrup or honey, optional but recommended
Salad:
- 12 ounces broccoli florets, 3/4 pound or about 1 large stalk with a good-sized head
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 2 crispy, eating apples, sliced thinly
- 3/4 cup of roughly chopped pecans or 2 applewood smoked bacon slices, cooked and crumbled
Instructions
Dressing:
Combine vinegar, mustard, pepper, salt, and onion (first five ingredients) in a bowl and let stand for 10 minutes. Add yogurt, mayonnaise, tarragon, and maple syrup or honey; stir with a whisk. Taste and add more salt if needed.
Salad:
Thinly shave or slice broccoli after removing the hard outer portion of the stem. Break the crown down into small pieces. See the hint in the text above. Add to bowl with dressing. Thinly slice apples and toss in a bowl with the lemon and water. Drain and add to the broccoli/dressing mixture. Toss well to coat all ingredients, separating apple slices as necessary.
Cover and refrigerate for 3 hours if possible. Stir in pecans or bacon just before serving.