Everyone has their favorite version of broccoli salad, and this one is definitely our favorite. We switched out the standard cheddar cheese with smoked Gouda for a sophisticated twist. And the honey mustard dressing lightens it up from the usual mayonnaise-based dressing. Of course, we love the addition of Honeycrisp apples to give this salad its signature crunch and sweetness. I hope this will become your favorite go-to broccoli salad as well!
Yield: 4-6 servings
Directions
- Make the dressing: Combine all of the dressing ingredients in a bowl and whisk until smooth. Set aside.
- Blanch the broccoli: Fill a large mixing bowl with cold water and about 2 cups of ice water, set aside. Bring a large pot of water to a boil, carefully lower in the broccoli florets and let cook for 2-3 minutes, until crisp-tender. Strain the broccoli and immediately place in the ice water until it is completely cooled. Drain thoroughly. TIP: Spinning the broccoli dry in a salad spinner does a great job at removing excess water.
- Assemble the salad: Combine the salad ingredients in a large bowl and toss with 1/2 cup of the dressing. Add more dressing and seasoning as needed. Reserve remaining dressing for another use. Serve immediately, or chill in a covered container in the refrigerator. The salad will keep in the refrigerator for up to 2 days.
Recipe created by: Meg Raines
