- 6 cups fresh broccoli florets
- 1 large red apple, chopped
- 1/2 cup raisins
- 1/4 cup chopped pecans
- 1/2 cup coleslaw dressing
- In a large serving bowl, combine the first four ingredients. Drizzle with dressing; toss to coat. Refrigerate leftovers. Yield: 10 servings.
Originally published as Broccoli Waldorf Salad in Quick Cooking July/August 2001, p27
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