What you need,
For the dressing,
¼ cup mayo
¼ cup plain Greek yogurt
1 tbsp. lemon juice
½ tbsp. granulated sugar
Salt & Pepper to taste
For the salad,
2 cups broccoli florets cut into small pieces
¼ cup shredded carrot
1 tbsp. finely diced red onion
1 large apple, cored, quartered & sliced
¼ cup pecans, toasted
¼ cup dried cranberries
In a small bowl, stir together the mayo, Greek yogurt, lemon
juice, sugar and salt and pepper. You can make the dressing a day ahead if you
like, just cover in plastic wrap and keep it in the fridge.
In a large bowl, toss together the broccoli, carrot, red
onion, apple and cranberries. Pour over
the dressing and toss well to coat. Stir
in the toasted pecans.
Let the salad sit in the fridge for about 30 minutes before
serving. This will give the dressing a chance to soak into the broccoli.
Serve cold.
Jen of My Tiny Oven
