A sprinkling of sugar creates the sweet-sharp taste of a traditional broccoli salad dressing, but you can reduce the amount if desired.
1/2 cup pine nuts
1 (4-oz.) package crumbled blue cheese
1/2 cup reduced-fat mayonnaise
1/2 cup reduced-fat sour cream
2 tablespoons sugar
1 tablespoon lemon zest
1/4 cup fresh lemon juice
2 teaspoons freshly ground pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
6 cups chopped fresh broccoli (about 1 1/2 lb.)
1 1/2 cups chopped Gala apple (1 large apple)
3/4 cup dried cherries
How to Make It
Heat pine nuts in a small nonstick skillet over medium-low heat, stirring often, 4 to 5 minutes or until toasted and fragrant.
Whisk together blue cheese crumbles and next 8 ingredients in a large bowl; add broccoli, apple, and cherries, gently tossing to coat. Cover and chill 2 to 8 hours; stir in toasted pine nuts just before serving.
I really liked this but my husband, who likes broccoli, would not touch it and the blue cheese scared off others. It makes a lot. I would make half the amount next time. Used non fat yogurt in place of the sour cream and cranberries in place of cherries. Also reduced sugar.