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crisp broccoli apple salad

Crisp Broccoli Apple Salad

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This refreshing Broccoli Apple Salad combines crisp vegetables with tart fruit, sharp cheddar, and crunchy pecans. The simple mayonnaise dressing, enhanced with cider vinegar and a touch of sugar, creates a perfect balance of flavors that makes this dish both satisfying and vibrant.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Calories: 325
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/3 cup red onion chopped
  • 1/3 cup pecans chopped
  • 1 tablespoon sugar
  • 7 cups broccoli florets bite-sized pieces
  • 6 ounces sharp cheddar cheese diced
  • 2 small tart apples cored and diced (Granny Smith or Pink Lady work well)
  • 1 cup mayonnaise lowfat is fine
  • 1 tablespoon cider vinegar
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Small bowl
  • Whisk

Method
 

  1. In a large bowl, combine the broccoli florets, diced apples, chopped red onion, diced cheddar cheese, and chopped pecans.
  2. In a separate small bowl, whisk together the mayonnaise, cider vinegar, and sugar until smooth.
  3. Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
  4. Season with salt and pepper to taste.
  5. Chill the salad for at least 30 minutes before serving to allow the flavors to meld together.

Nutrition

Calories: 325kcal

Notes

For the best texture, avoid cutting the broccoli florets too small - bite-sized pieces maintain their satisfying crunch. You can substitute walnuts or almonds for the pecans, or use sunflower seeds for a nut-free version. Greek yogurt can replace some or all of the mayonnaise for a lighter option. This salad keeps well in the refrigerator for up to 2 days, though the broccoli will gradually soften.

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