In the south, broccoli salad is a classic potluck side dish. It has no lettuce; it’s not THAT kind of salad. But it stays crunchy almost indefinitely and is a great way to get a veggie on a plate without cooking it!
It’s the time of year for apples, cider, walnuts, dried cranberries, raisins, etc, so they all make an appearance in this fall-flavored salad.
I also make the dressing out of Greek yogurt, which is much healthier than the traditional mayo concept. You can make this the morning of an event or right before. It’s amazing served as a side to basically anything: chicken, sausage, a cheesy, melty sandwich. It’s a great contrast of light and crunchy against something rich and creamy. And, it tastes decidedly like a fall side dish, not a summer picnic dish.
INGREDIENTS:
- 5 cups raw broccoli florets
- 2 honeycrisp apples
- 1/4 cup dried cranberries
- 1/4 cup golden rasisins
- 1/4 cup walnuts
- 1 large red onion, diced
- 1 cup Greek yogurt
- 2-3 tablespoons apple cider
- 2 tablespoons honey
Literally just combine the first 6 ingredients. In a small bowl, whisk together the rest of the ingredients and pour over the salad. Keep in the fridge.
The apples shouldn’t turn brown too quickly, but if you’re worried about it, add a little lemon juice.
I love fall 🙂
whenkathycooks 