INGREDIENTS
Salad:
- 4 cups fresh broccoli florets, (about 2 medium heads) Once in florets, I blanched mine 1 minute even though the recipe did not call for it.
- ½ cup shredded carrots
- ¼ cup diced red onion or scallion
- 1 large apple, finely chopped
- ½ cup pecans, coarsely chopped, toasted in fry pan. (I slashed a titch of maple syrup on at the end of toasting)
- ½ cup dried cranberries
- 6-8 sliced of cooked bacon, crumbled
Creamy dressing ingredients: - ½ cup mayonnaise
- ½ cup low fat greek yogurt
- 1 Tablespoons lemon juice
- 1 Tablespoon sugar
- ¼ teaspoon salt
- ⅛ teaspoon pepper
INSTRUCTIONS
- In a large bowl combine broccoli, carrots, onion, apples, pecans, bacon, and dried cranberries.
- To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.
- Add the dressing to the salad and toss to coat. Chill until ready to serve.