A delicious Tossed Broccoli and Apple Salad with crisp RubyFrost apples tossed in an easy and delicious Poppy Seed Dressing.
Isn’t RubyFrost a pretty name for an apple?
A little sweet, a little tart, these tasty apples have become a new favorite in our home.
My kiddos can’t get enough of these juicy, crisp apples. They grab them out of the fruit bowl all day long. They’ll grab one to munch on as we drive to school and they love them cut up for an after school snack.
These limited edition New York State apples can be found in major retailers in the Northeast and Mid-Atlantic such as Wegmans, Tops, Walmart, Safeway and Kroger to name a few. The next time you are at the grocery store I highly recommend you grab a few.
What makes these RubyFrost apples so unique and tasty? These wintertime apples boasts a deep rich color and crisp flavor. They provide a healthy dose of Vitamin C which we could all use this time of year. They are ripen later in the season but have a classic taste of autumn that can be enjoyed during the cold winter months.
A classic Tossed Broccoli Salad is one of my favorite side dishes. I even included my recipe for it in my Summer Thyme cookbook. This Tossed Broccoli and Apple Salad is a variation of that salad using RubyFrost apples. It combines my kids two favorites, broccoli and apples. It is tossed in a sweet and simplified Poppy Seed Dressing that is a perfect addition to this salad. If you love a classic Tossed Broccoli Salad, this is a version that will become a favorite as well.
You can find out more about these New York Apple Growers RubyFrost apples by visiting their website at www.RubyFrostApple.com
Tossed Broccoli and Apple Salad
- 1 pound broccoli crowns trimmed and cut into pieces
- 2 RubyFrost apples cored and chopped
- 1/4 cup diced red onion
- 1/2 cup crumbled cooked bacon
- 1/2 cup halved red grapes
- 1/4 cup chopped walnuts
- 1 cup mayonnaise
- 2 tablespoons sugar
- 1 tablespoon white distilled vinegar
- 1/2 teaspoon poppy seeds
Toss broccoli, apples, onion, bacon, grapes and walnuts in a large bowl.
In a small bowl mix mayonnaise, sugar, vinegar and poppy seeds. Pour over broccoli and stir to coat.
Chill in the refrigerator for at least one hour before serving.
Can be made up to a day in advance.