This salad is sooooo good! I found it on Pinterest which lead me to the website therecipecritic.com.
I halved this recipe since I am the only broccoli lover in the house. I served it with dinner and had the leftovers for lunch. I highly recommend leaving out the pecans as they get soft the next day. If you like that added crunch then I would suggest adding the pecans to your salad when you serve it. Also, the apples did not brown, so you could make this as a make ahead dish.
For the dressing, I did use half mayo and half greek yogurt. Next time I would use just greek yogurt.
4 cups fresh broccoli florets, (about 2 medium heads)
1/2 cup shredded carrots
1/4 cup diced red onion
2 large apples, finely chopped (I used gala apples)
1/2 cup pecans, coarsely chopped
1/2 cup dried cranberries
1/2 cup light mayonnaise
1/2 cup low fat greek yogurt
2 tablespoons lemon juice
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1. In a large bowl combine broccoli, carrots, red onion, apples, pecans and dried cranberries.
2. To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.
3. Add the dressing to the salad and toss to coat. Chill until ready to serve.
My son ate two bowls of this soup. I’m shocked! My son complains and complains about carrots and celery in soup, but he loved this recipe. My husband and I also really loved this soup. I make lots of great soups, as you can see on this blog, but this one really stands out! The best thing about this soup is that it is so EASY! My husband and I fought over the leftovers the next day.
I found this recipe on Pinterest. The original recipe comes from http://www.cookingclassy.com.
Instead of 4 cans of chicken broth, I used 2-900ml chicken broths. I also used Italian flat leaf parsley instead of regular parsley.
1 1/2 Tbsp olive oil
1 1/2 cups chopped carrots (from about 5 medium)
1 cup chopped celery (from about 3 stalks)
1 cup chopped yellow onion (1 small)
4 cloves garlic, minced
4 (14.5oz) cans low-sodium chicken broth
1 1/2 tsp Italian seasoning
Salt and freshly ground black pepper, to taste
12 oz refridgerated three cheese tortellini
1/2 cup packed parsley (stems and all), plus more for serving
2 1/2 – 3 cups shredded rotisserie chicken (from one 29oz chicken)
1. Heat olive oil in a large pot over medium heat, add carrots, celery and onion and saute 3-4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, Italian seasoning and season with salt and pepper to tatse. Bring to a boil over medium-high heat then cover and boil 5 minutes. Add tortellini and place parsley in a mound submerged into broth on top of tortellini, cover and boil 6-8 minutes longer (or one minute less than time on package). Using tongs, remove parsley (stir around in the soup first just to get all the flavour out). Stir in chicken and cook until heated through, about 1 minute. Serve warm, topped with chopped fresh parsley leaves.
YIELD: About 5 – 6 Servings
These carrots make a great side dish. The kids love them too. I took this recipe from “Better Homes and Gardens – New Cookbook”
1 pound medium carrots, parsnips, or turnips, peeled
1 tablespoon butter or margarine
1 tablespoon brown sugar
1. Cut the carrots or parsnips in half, both crosswise and lengthwise. (Or, cut the turnips into bite-size pieces.)
2. In a medium saucepan cook carrots or parsnips, covered, in a small amount of boiling salted water for 8 to 10 minutes (10 to 12 minutes for turnips) or until crisp-tender. Drain; remove from pan.
3. In the same saucepan combine butter, brown sugar, and dash salt. Cook and stir over medium heat until combined. Add carrots, parsnips, or turnips. Cook, uncovered, about 2 minutes or until glazed, stirring frequently. Season to taste with black pepper.
MAKES: 4 Servings
This recipe was given to me about 15 years ago from my Mom. It was taken from a Homemakers magazine.
I love quick salads like this one. It’s easy to make and super fresh to have on hand for a quick lunch, or dinner side.
3 cups cauliflower, cut into bite size pieces
2 cups thinly sliced carrots
2 small zucchini, sliced
1 each sweet red and green peppers, diced
1 can (19 oz) chickpeas, drained
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
2 tsp dried basil
1 tsp dried oregano
1 tsp granulated sugar
salt and pepper to taste
1. Cook cauliflower and carrots in boiling water to tender crisp, about 2 minutes. Drain well and place in a large bowl.
2. Add zucchini, peppers and chickpeas.
3. Whisk together marinade ingredients
4. Pour over vegetables and toss. Cover. Refrigerate for at least 4 hours or up to 4 days.