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Honeycrisp Apple Broccoli Salad

Author Good Living Guide


Salad Ingredients

Dressing Ingredients


Broccoli Preparation

  1. With a paring knife, cut the Broccoli crown (that's the fluffy looking bright green part on top) away from the stem. Set stem aside.
  2. Pull the crown florets apart, and then cut the small florets away from the small stems that are holding them, and you should end up with bite size florets.
  3. Take the large stem you set aside, and cut both ends off and discard.
  4. Slice the remaining stem into bite size pieces, and put all the Broccoli, stems and floret pieces, in a colander, and thoroughly wash under cold running water until clean. Let drain in colander.

Salad Instructions

  1. In a medium stock pot filled 3/4 full of hot water, bring the water to a boil, adding a little olive oil or butter and a pinch of salt to the water.
  2. Break the fettuccine into 2 inch pieces. Place in boiling water.

  3. Turn the heat to low and cook for 6 minutes, or until pasta is al dente (done, but still a little firm).

  4. When fully cooked, transfer fettuccine to a dish with a slotted spoon or pasta strainer.

  5. Place broccoli in the same water used to cook the fettuccine. Bring the water to a boil, turn down the heat to low, and cook for two minutes.  

  6. Drain broccoli in the colander, and set aside to cool.  
  7. While the fettuccine and broccoli are cooling, wash and peel the carrots. Either grate them with a grater or shred them in the food processor.

  8. Wash and slice the celery. Peel and chop the red and green onions. 

  9. Place the cooled, drained broccoli and the fettuccine in a serving dish. Add the carrot, celery, and red and green onion. Place dish in the refrigerator.

Dressing Instructions

  1. In a small bowl add the mayonnaise, sugar, vinegar, lemon juice, garlic, salt and pepper. Whisk all together until well blended and then place in the refrigerator.

  2. Wash and chop the apple and then add to the salad.

  3. Immediately pour the dressing over the salad. Add the raisins and then toss all ingredients together to coat the pasta and vegetables with the dressing.

  4. Place the salad back in the refrigerator.

  5. OPTIONAL: Cook the bacon and drain on paper towels. When bacon has cooled, and right before serving the salad, crumble the bacon over the top of the salad.

  6. Serve as a side dish, on a buffet, or as a starter in place of lettuce salad. Enjoy!

Recipe Notes

If possible, add ingredients in the order the recipe states.  Make sure you add the apple last and pour the dressing immediately on the salad (the dressing contains lemon juice which helps to keep the apple from turning brown).  All apples turn brown after cutting or chopping, but lemon juice will help to retain the natural apple color.