Michigan Apple Committee posted on April 17, 2017 |
A lightened up twist on a family favorite recipe. Crunchy Honeycrisp apples are paired with broccoli, sunflower seeds, raisins and bacon—a perfect dish to bring to a cookout or party!
Every pregnancy, I always have some sort of fruit craving—this third time being Honeycrisp apples. I love to add them into muffins or in salads for an extra crunch. I also have my “purse apple slices” for on-the-go snacking. There could be worse cravings!
This salad recipe has been passed around my family for years, but I always like to add my own personal touch. Usually, this is a mayo based dressing, but I have found yogurt is the perfect substitute! I always make this as a dish to pass for summer BBQs—you have to love a salad that doesn’t get soggy. There’s the great crunch from the apples and broccoli paired with the subtly sweet dressing. Let the kiddos help you make this in the kitchen with you!
Honeycrisp Apple & Broccoli Salad
1 Honeycrisp apple, seeded and chopped into bite sized pieces
1 large bunch of broccoli, chopped into florets (or 12 ounce prepared bag)
½ cup chopped red onion
½ cup raisins
½ cup sunflower seeds
4 slices bacon, cooked and crumbled
¾ cup plain yogurt
2 Tablespoons milk
2 Tablespoons apple cider vinegar
½ cup sugar (or ¼ cup honey)
Salt & Pepper, to taste
1. In a mason jar, add dressing ingredients. Whisk and refrigerate until ready to use.
2. Using a large bowl, add all salad ingredients, except bacon. Toss together. Slowly pour the dressing over the salad and allow to sit for 30-60 minutes.
3. Sprinkle with bacon before serving.
Note: This will stay tasty for up to 3 days if covered in the refrigerator. It doesn’t get soggy.
Ashleigh Evans is a Grand Rapids based blogger, mama of 3 (soon to be 4!) and bargain shopper. Her site, Dash of Evans, shares delicious, yet simple recipes for families. Follow along with her adventures on Facebook and Instagram.