By Tommy C. Simmons, an enthusiastic cook
Photograph by Tommy C. Simmons
My friend Sue Ellwood in Baton Rouge, LA had an early crop of broccoli in her garden. When I saw a photo of the plump broccoli crown on her Facebook page I knew she was going to be enjoying delicious broccoli florets for several days and promised to send her a recipe for a broccoli and apple salad.
I dawdled and didn't send the recipe right away, but I'm pretty confident she still is harvesting broccoli.
This broccoli salad recipe is a winner. It's a perfect salad to bring to a potluck gathering. Everyone likes the combination of apple and broccoli. You'll have no leftovers to bring home, I promise.
Broccoli combined with sliced apple, what's not to like?
Home kitchen-tested recipe
Serves 6. Adapted recipe is from Southern Living's Homestyle Cookbook.
4 cups small fresh broccoli florets
½ cup dried sweetened cranberries or raisins
½ cup chopped pecans, toasted
2 large Gala or Honeycrisp apples, diced
½ cup sliced red grapes (optional)
¼ cup chopped red onion
1/2 cup mayonnaise
¼ tsp. cinnamon (optional)
¼ cup brown sugar
1 tbl. cider vinegar
Place broccoli florets in a covered ovenproof casserole with 2 tablespoons water. Microwave on High for 1 minute or until broccoli florets are steamed. Remove from microwave, drain and cool.
Combine cooled broccoli with dried sweetened cranberries, pecans, apple slices, grapes and red onion.
Mix mayonnaise with cinnamon, brown sugar and cider vinegar and drizzle over broccoli and fruit. Let sit for a minute and then stir to evenly coat the broccoli with the creamy dressing. Cover and refrigerate until ready to serve.
Testing note: Sometimes I add a grated carrot to the salad as well. If you don't like red onion, use two sliced green onions instead. I usually go light on the mayonnaise dressing, but I do have friends who like more dressing. Double the dressing amount if you are making a big salad for a party. The original recipe also includes crumbled bacon in the salad, but we prefer the non-meat version.
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