Contributed by: Bernadette Blakeley, an ECE member from South Range, WI
4 c. fresh broccoli florets (about 2 medium heads)
½ c. shredded carrots
½ c. celery, thinly sliced
¼ c. red onion, diced
½ c. dried cranberries, blueberries or pomegranate
2 large apples, finely chopped
½ c. pecans, coarsely chopped
Dressing
½ c. mayonnaise
½ c. plain yogurt
2 T. lemon juice
1 T. sugar
¼ tsp. salt
⅛ tsp. pepper
Combine broccoli, carrots, celery, red onion, apples, pecans and dried fruit. Whisk together the mayo, yogurt, lemon juice, sugar, salt and pepper. Add the dressing to the salad and toss to coat. Chill and serve.