- 1/2 cup canola oil
- 3 tablespoons lemon juice, divided
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup dried cranberries
- 3 large red apples, cut into 1/2-inch cubes
- 2 cups fresh broccoli florets
- 1/2 cup chopped walnuts
- 1. In a bowl, whisk the oil, 2 tablespoons lemon juice, sugar and salt. Add cranberries; let stand for 10 minutes. In a large bowl, toss apples with remaining lemon juice. Add the broccoli, walnuts and cranberry mixture; toss to coat. Cover and refrigerate for 2 hours or until chilled. Toss before serving.
3/4 cup: 268 calories, 18g fat (2g saturated fat), 0 cholesterol, 79mg sodium, 28g carbohydrate (20g sugars, 4g fiber), 3g protein.
Nov 29, 2015
Very good, and simple to make. I used just 1/4 cup oil in the dressing, which was enough. I plan to make it again for our Christmas buffet.
Apr 2, 2015
Simple and delicious. Just make sure to cut broccoli heads small.
Nov 20, 2012
I made this delicious and visually appealing salad for a big family gathering last holiday season. It's been requested for Thanksgiving dinner this year! It's a hit, and oh-so-simple!
Sep 21, 2012
I recently made this for a picnic with friends. We all agreed it was a keeper. Light and fresh. Easy to make. Traveled well in cooler. I used pecans instead of walnuts since that is what I had on hand.
Jul 5, 2012
I have made this recipe time and again and always get great reviews and requests to make it again
Jun 5, 2011
This is the third time I'm making this salad. Since I found it, I make it once every year. It's a nice change from the other broccoli salads out there!
Jan 26, 2009
This is a well loved recipe among my family and friends! I sometimes use apple cider vinegar instead of lemon juice in the dressing and adjust the sugar to taste. It adds a little extra zip. It also works well with Splemda.