Irene Rundell of Haskell, Oklahoma can'tremember where this fresh and pretty salad came from, but she and her husband love its crunchiness and blend of healthy ingredients.
- 3 tablespoons mayonnaise
- 1 tablespoon honey
- 1 teaspoon cider vinegar
- 1-1/2 cups fresh broccoli florets, coarsely chopped
- 3/4 cup chopped apple
- 2 tablespoons raisins
- 1 tablespoon chopped pecans
- In a small bowl, combine the mayonnaise, honey and vinegar. Stir in the broccoli, apple, raisins and pecans. Refrigerate until serving. Yield: 2 servings.
Originally published as Waldorf Salad with Broccoli in Cooking for 2 Spring 2007, p15
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