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Shaved Broccoli-Apple Salad with Tarragon Dressing and Bacon

Photo: Randy Mayor; Styling: Claire Spollen
Hands-on time 15 mins
Total time 3 hrs, 15 mins
Yield Serves 9 (serving size: about 1 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov