Broccoli and Apple Salad

Sep 12th

Typical broccoli salad is delish and a flavor I think we’ve all come by a time or two; sometimes the first version is obviously better (think Pitch Perfect) but that’s just not always the case (think the Iphone).  A few tweaks makes this version more up my alley. Mayonnaise isn’t a favorite of mine, but it has a depth of flavor that plain yogurt can’t compete with. I dialed it down a fair bit and subbed in a fridge staple, nonfat Greek yogurt. With the addition of apples and cranberries there was a punch of sweet (supported by the sugar in the dressing) but it was balanced nicely with salt (sunflower seeds) and acidity (lemon juice).

It’s a creamy dressing, yes, but not gloppy. It’s just enough dressing to coat each bite, but not enough that the mayo flavor ever stands alone. This came together quicker than I anticipated; I guess that’s the benefit of not having to cook any part of it. I think the dressing softened the broccoli a bit from a sit in the fridge, so make this before your guests come – also perfect for a potluck as the travel time will suffice.

Broccoli Apple Salad

Serves 6-8

2 medium heads broccoli, florets only, torn into bite size pieces

1 c. shredded carrots

1 bunch scallions, thinly sliced

2 firm apples, cored and diced

1/2 c. sunflower seeds

1/2 c. dried cranberries

1/3 c. light mayonnaise

1/2 heaping c. nonfat, plain Greek yogurt

Juice of 1 lemon

1 tbsp. sugar

3/4 tsp. kosher salt

1/2 tsp. black pepper

1. Combine broccoli, carrots, scallions, apples, sunflower seeds and cranberries in a large mixing bowl.

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2. In a smaller bowl, whisk mayonnaise, yogurt, lemon juice, sugar, salt and pepper until smoothly combined.

3. Add to broccoli mixture and stir to evenly coat.

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4. Transfer to serving bowl and cover with plastic. Refrigerate at least 1 hour before serving (and up to six).

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