Wednesday, December 14, 2011

Festive salad

I seldom make this broccoli and apple salad more than once a year, but it’s always for the same occasion — a family event held on the Saturday after Thanksgiving.

The turkey barbecue dinner at the home of my cousin Martha Cayton and husband, John, sort of transitions the family from one season to the next.

My salad — with its festive green broccoli and celery and red crunchy apples — makes me think of the holiday season ahead. I always ask myself if it’s too early to put the salad in a pretty red bowl or if I need to go with a clear or crystal bowl. I usually choose a pretty red bowl because I’m always ready to get the Christmas season started.

This salad is a variation of one I’m sure many of you make. I’ve made it before with raisins, but my family prefers it with apples, and I never include onions. It’s not difficult to make— just a lot of washing and cutting of the vegetables and the apples. I wait to add the sunflower seeds right before the salad is served.

If you’re asked to take a dish to a holiday gathering or if you’re hosting one at your house, this salad will certainly add some holiday cheer to your table!

Broccoli Apple Salad
  • 1 red apple chopped into bite-size pieces*
  • 1 bunch broccoli, washed and cut in bite-size pieces
  • 3 celery ribs, chopped into bite-size chunks
  • 1/2 cup or more sunflower kernels
  • 3/4 cup mayonnaise (I use reduced fat)
  • 1/4 cup sugar
  • 2 tablespoons vinegar
Toss chopped apple, broccoli and celery.

In small bowl, mix dressing ingredients. Toss together broccoli, apple and celery with dressing. Pour into serving bowl. Arrange several pieces of apple so red is showing on top to make for a pretty display. Refrigerate.

Sprinkle sunflower kernels on top just before serving.

*Use a firm apple such as gala. I look through the apples to find the reddest ones.

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