Kathy inspired us with her broccoli salad so we searched for other recipes.
After checking out Moe’s Southwest Grill for the first time this afternoon we were so full that this was a perfect lite dinner. Moe’s was another thing Kathy inspired, she had their guacamole at the company BBQ and I thought it was pretty darn good. We were on our way back from Wrentham Outlets and Lyn was hungry so she choose Moe’s.
This turned out to be a really refreshing salad. The crisp apple was the perfect touch, everything was complimented by the tarragon and whole grain Dijon mustard dressing. While we were making it I said corn would be a great addition, Lyn said garbanzo beans. After tasting it I don’t think adding anything is necessary. You could skip the bacon if you don’t eat meat but there is something with a little hint of bacon. Now we have a giant bowl and I’m sure by midweek it will be quite enough if you know what I mean. Why we made for 9 is beyond me.
This is a refreshing new twist on the broccoli-and-bacon picnic standard that sometimes gets drenched in mayonnaise dressing.
Cooking Light SEPTEMBER 2014
Yield: Serves 9 (serving size: about 1 cup)
Total:3 Hours, 15 Minutes
- 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
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.