Broccoli Apple Pear Cashew Salad
Source: The Olive Cellar, Northland Ave., Appleton
Perfect side dish in summer with any grilled meat or chicken
Ingredients
- 5 c. broccoli, cut into small florets (rinsed and dried)
- 1 apple, cored and diced
- 1 pear, cored and diced
- ¼ c. red onion, finely chopped
- 1 c. cashew halves (toasted, optional)
- 1 c. dried cranberries
Dressing
- ½ c. Hellman’s mayo with olive oil
- ½ c. plain Greek yogurt (I use Fage 2%)
- 2 Tbls. fresh lemon juice
- 2 Tbls. honey
- kosher salt, to taste
- course ground pepper, to taste
Instructions
In a medium bowl, whisk together the mayonnaise and Greek yogurt. Stir in lemon juice and honey. Season to taste with salt and pepper.
In a large bowl, combine broccoli florets, diced apple and pear, red onion, cashews and cranberries; toss to combine.
Pour dressing over broccoli mixture, then toss until everything I evenly coated.
Refrigerate for at least 30 minutes to give the flavors a chance to meld. Keeps 1-2 days in the refrigerator.
NOTE: Serves 6-8