Creamy Broccoli Apple Salad

For the office St. Patrick’s Day potluck, it was a green theme.  There were green deviled eggs and green rice krispie treats, along with shepherd’s pie and cabbage rolls.  I needed a recipe with some green, some health, and some quickness.  This salad from Turning Back the Clock fit all my needs.  I adapted the recipe to omit the mayonnaise and got tons of compliments on the dressing.  I doubled the recipe and it came together quickly and easily, and fit in with our office Get Fit Challenge.  Perfection.

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CREAMY BROCCOLI APPLE SALAD

  • 4 cups broccoli florets and stalks (If you don’t like the stalks you don’t have to use them but why not?) about three small heads
  • 2 large apples, chopped
  • 1/2 cup shredded carrots
  • 1/2 dried cranberries
  • 1/4 red onion, chopped
  • 1/2 cup chopped pecans
  • 2 tbsp. lemon juice, about half a lemon
  • 1 cup Fage plain greek yogurt (you can use any plain greek yogurt, I just love Fage, tastes the closest to sour cream and if you get the 0% there is no fat)
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  1. In a large bowl, mix the broccoli, apples, carrots, cranberries, onion, and pecans together.
  2. In a small bowl, mix the Fage, lemon juice, salt, and pepper together.
  3. Pour the dressing over the salad and mix to combine evenly.  Saran wrap for the next day work potluck or dish up a bowl right away.
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