Honeycrisp & Broccoli Salad

I prefer to keep a variety of salad recipes on hand for side dishes. We’ve been making this broccoli salad recipe for years, but I wanted to give it a little twist! Yogurt is used to make a sweet, creamy dressing in place of mayo. I added raisins, sunflower seeds, and Honeycrisp apples for some added crunch because I’ve been wanting them. Working on this recipe with the Michigan Apple Committee has been such an honor. I’m sure you’ll adore this recipe as well. The fact that this salad keeps for days is my favorite feature. Indeed, days! Our latest batch was not at all soggy throughout the four days I consumed it.

Ingredients

Salad

1 Honeycrisp apple seeded and chopped into bite sized pieces

1 large bunch of broccoli chopped into florets (or 12 ounce prepared bag)

½ cup chopped red onion

½ cup raisins

½ cup sunflower seeds

4 slices bacon cooked and crumbled

Dressing

¾ cup plain yogurt

2 Tablespoons milk

2 Tablespoons apple cider vinegar

½ cup sugar or ¼ cup honey

Salt & Pepper to taste

Instructions

Combine the dressing ingredients in a mason jar. Mix well and store in the fridge until needed. Combine all salad ingredients (excluding bacon) in a large bowl. Combine. After adding the dressing to the salad gradually, let it sit for thirty to sixty minutes. Before serving, sprinkle with bacon.