Photo by Leanne Brown and Dan Lazin. Eat well on $4 a day at http://www.leannebrown.com The bitterness of broccoli is delicious next to the sweettartness of apples. Plenty of crunch, too!
1 large crown and stem of Broccoli2 ApplesDressing1 Lemon, juiced1 tablespoon Olive oilSalt and pepperAlternate Dressing1 tablespoon Yogurt1 teaspoon Olive oil1 teaspoon Lemon juice1 teaspoon fresh Dill, choppedSalt and pepper
Slice the stem of the broccoli into 1/8” discs. If you can’t get them that thin, don’tworry, but the thinner the better if you have the patience! Once you reach thecrown of the broccoli, cut each of the florets off and slice each of them as thinlyas you can as well. Set the broccoli in a bowl.Halve and core the apples, then place the apples flat side down on your cuttingboard to make them easier to slice. Slice the apples into 1/8” pieces as well, thendump them into the same bowl.Choose either of the dressing options and prepare it by simply mixing theingredients together in a small bowl. Taste it and season with more salt andpepper to match your preferences.Pour the dressing over the bowl of vegetables and mix it all together.If you put a plate in the fridge for 10 minutes before serving the salad, it’ll staycrisp slightly longer. For the best presentation, pile the salad as high and tight asyou can manage.
Nutrition calculated based on alternate dressing ingredients.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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