I usually make this the night before the picnic and allow the flavors to combine nicely in the fridge over night. I add in a scoop or two of extra mayo in the morning and it’s good to go. This is naturally a pretty healthy salad, but if you aren’t worried about your calorie intake, try tossing in some cooked crumbled bacon. Oh my gosh! Bacon is always good but in this combination of flavors, it’s simply heavenly. I can almost always make a double batch and nothing ever goes to waste. The leftovers are incredible too!
Check out what they are saying about this recipe over at Spend With Pennies:
“The textures of this salad are fantastic. From crunchy to crisp to chewy, every bite is a treat for the taste buds!”
That’s one of my most favorite parts of this dish, there’s just so much going on!
Ingredients
8 cups broccoli , washed and chopped
4 green onions , sliced (or 1/4 cup red onion)
1/2 cup dried cranberries
1 green apple , diced
2 teaspoons fresh lemon juice
1/3 cup chopped pecans (optional)
Dressing
1 cup Hellmann’s mayonnaise
1/3 cup sour cream
1 tablespoon Heinz cider vinegar
1 tablespoon lemon juice
1 tablespoon Domino sugar
1 teaspoon poppy seeds
salt & pepper to taste
Instructions
Combine all dressing ingredients in a small bowl and mix well.
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Quick Tip: Miracle Whip can be used in place of the mayo.
Thanks again to Spend With Pennies for this creamy and delicious recipe.
