The necessary ingredients:
Add the broccoli as it is cut and then the apples, onions or other additions as they are prepared, mixing with the dressing often. As much as I love onions, they give me headaches when eaten raw so I prefer to sautee mine prior to mixing.
Final Product Photo from Kitchen Parade. I don't put mine in a serving dish - straight to the plate for me - so I thought this photo looked better. Mine looks pretty close to it though huh?
This can be refrigerated for several hours before serving but it tastes much better when served at room temperature.
PER CUP (makes 7 cups): 66 calories, 2 grams total fat, 0 grams saturated fat, 11 grams carbs, 2 grams fiber, 68 milligrams sodium, 0 milligrams cholesterol
DRESSING: 6 tablespoons apple cider vinegar, 2 tablespoons Dijon mustard, 2 tablespoons sugar, 1 tablespoon olive oil, 1/2 teaspoon ginger, salt & pepper to taste
SALAD: 1 pound fresh broccoli (mostly crown, some stem, fresh - not frozen), 1 apple cored & chopped (I used 2 - 1 green & 1 red), 1/2 sweet or red onion diced
ADDITIONS OR SUBSTITUTIONS (may affect nutritional content): toasted nuts, dried apricots, grapes, fresh blueberries, banana chunks (add bananas just before serving)