Broccoli and Apple Salad (LID)

Broccoli and Apple Salad

Recipes for Broccoli Salad often feature lots of mayonnaise. Although there are some LID-safe mayonnaises on the market, I am not a mayo fan. The slightly sweet vegan, LID-safe dressing in this recipe is a perfect replacement for a mayonnaise-based dressing. Not only is it lower in calories, it also doesn’t mask the flavors of the fresh ingredients. This salad is not drowning in dressing. You could double the dressing recipe if you would like a bigger dressing to salad ratio.

Broccoli and Apple Salad (LID)

1 large bunch of broccoli (about 2 big stalks), washed, and cut into bite-size florets (save the stalk for something else)
1 large apple (I prefer Fuji or Honeycrisp), cored and chopped
1/4 cup Craisins (dried cranberries)
1/4 cup unsalted sliced almonds (or pecans, walnuts, or sunflower seeds)

Dressing
1 tablespoon Dijon or brown mustard (French’s and Gulden’s are LID-safe)
1 tablespoon sugar
4 tablespoons white wine vinegar
non-iodized salt and black pepper, to taste
1 tablespoon olive or canola oil

Combine the broccoli florets, chopped apples, Craisins, and sliced almonds in a bowl.

In a small bowl, whisk together the Dijon mustard, sugar, white wine vinegar, non-iodized salt, and pepper. Slowly whisk in the canola oil. Alternatively, shake the dressing ingredients together in a sealed Mason jar.

Pour the dressing over the broccoli salad and toss to combine. Refrigerate until ready to serve.

This salad keeps up to 3 days in the fridge, although it is best the second day.

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