This is a refreshing new twist on the broccoli-and-bacon picnic standard that sometimes gets drenched in mayonnaise dressing.
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
How to Make It
Combine first 5 ingredients in a bowl, and let stand for 10 minutes. Add yogurt, mayonnaise, and tarragon; stir with a whisk.
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.
Combine dressing and broccoli mixture; toss well to coat. Cover and refrigerate for 3 hours. Stir in bacon just before serving.
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
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