Shaved Broccoli-Apple Salad with Tarragon Dressing and Bacon

Cooking Light
Photo: Randy Mayor; Styling: Claire Spollen
Hands-on: 15 min. Total: 3 hr. 15 min.

This is a refreshing new twist on the broccoli-and-bacon picnic standard that sometimes gets drenched in mayonnaise dressing.

Serves 9 (serving size: about 1 cup)


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3 tablespoons cider vinegar
1 teaspoon whole-grain Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 shallot, thinly sliced
1/3 cup plain fat-free Greek yogurt
3 tablespoons canola mayonnaise
1 tablespoon plus 1 teaspoon chopped fresh tarragon
12 ounces broccoli florets
1 tablespoon fresh lemon juice
2 Jazz or Gala apples, cored and cut into wedges
2 applewood-smoked bacon slices, cooked and crumbled


Hands-on: 15 Minutes
Total: 3 Hours, 15 Minutes

1. Combine first 5 ingredients in a bowl, and let stand for 10 minutes. Add yogurt, mayonnaise, and tarragon; stir with a whisk.

2. With processor on, add broccoli through the food chute of a food processor fitted with the slicer attachment. Transfer broccoli to a bowl. Add juice to bowl of food processor. Repeat procedure with apples; add apples to bowl with broccoli.

3. Combine dressing and broccoli mixture; toss well to coat. Cover and refrigerate for 3 hours. Stir in bacon just before serving.

Created date

July 2014

Nutritional Information

Calories 68
Fat 2.5 g
Satfat 0.4 g
Monofat 0.8 g
Polyfat 0.6 g
Protein 3 g
Carbohydrate 9 g
Fiber 2 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 164 mg
Calcium 31 mg