Broccoli Apple Salad

A great way to add some crunch to your lunch! 

Juice of 1 lemon

1 teaspoon Dijon mustard

2 tablespoons olive oil

Salt and pepper

2 apples, crisp and crunchy varieties are best

1 pound broccoli, florets and stems sliced crosswise as thin as possible

½ cup toasted and chopped walnuts or almonds

 

Combine the lemon juice, mustard, and olive oil in a large bowl. Whisk together. Cut the apples into quarters and cut out the cores. Cut the apples into thin slices. Add the apples, broccoli, and nuts to the bowl. Toss everything together and season with salt and pepper. 

Mary Reilly

Mary Reilly is the publisher and editor-in-chief of Edible Pioneer Valley. She is a local leader for the Chefs Collaborative Western MA chapter, and a member of Les Dames D’Escoffier and the IACP. In a past life she was the chef-owner of Enzo Restaurant & Bar. When not writing, editing, or engaged in supersecret publisher activity, she can be found experimenting in her kitchen.