Delicious Broccoli Apple Salad Will Keep In Your Fridge

Broccoli Apple Salad

August 10, 2015   10 Comments

Lettuce tends to melt in my fridge and when I make a salad with it - I eat it right away.

It can be difficult to keep a raw vegetable type of mixture ready to go for grabbing instead of – hmm, let’s say the cheesecake that my friend, Kate, brought over.

But, you can use heartier fruits and vegetables and make LARGE salads that you can munch on with a little bit of planning. This salad uses broccoli, carrots, and apples and it is so yummy that my husband ate it instead of the cheesecake.

I’m not kidding.

For the dressing, I am going to give a little shout-out to Chobani. I used the Chobani non-fat plain 5.3 ounce yogurt for this recipe and it was the perfect flavor and consistency. It is a great choice for a low-fat, low-sugar, high protein yogurt. I mixed it with some mayonnaise and it was very creamy.

This product was received for review consideration. No other compensation was provided.

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Broccoli Apple Salad Recipe

Makes 6 servings

2 pounds broccoli florets
1 large carrot, peeled and shredded
½ red onion, diced
1 large apple, finely chopped
¼ cup raisins

¾ cup non-fat Greek yogurt (5.3 ounces works)
¼ cup mayonnaise
2 tablespoons fresh lemon juice
salt and pepper to taste

In a large bowl mix together broccoli, carrot, onion, apple, and raisins. In a small bowl, whisk together yogurt, mayonnaise, and lemon juice.

Pour dressing onto salad and adjust seasonings. Enjoy now or keep in the fridge for up to one week.

153 calories, 3.9 g fat, 0.5 g saturated fat, 27.1 g carbohydrates, 14.0 g sugar, 6.3 g protein, 6.0 g fiber, 153 mg sodium, 4 Points+

Points values are calculated by Snack Girl and are provided for information only.
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Not a fan of raisins, but red grapes in this review are WONDERFUL and hold up very well toi!

on August 10, 2015

I have always made this with grapes but I like raisins so next time I will try it with the raisins.

on August 10, 2015

This recipe looks Yummy. Any thoughts on substituting the mayo for something else.
Thanks for any comments

on August 10, 2015

Usually people will sub yogurt for mayo but this already has yogurt in it so I don't know. Sorry I couldn't help you with a answer.

on August 10, 2015

I have made a similar recipe but instead of the yogurt and mayo, I use Marzetti Low Fat Slaw Dressing. Marzetti has a another reduced calorie slaw dressing so be sure to use the one that is 95% fat free. It has only 1.5 Grams of fat per serving. Sometimes I add Chicken chunks and/or walnuts to mine.

on August 10, 2015

I never thought to add apple to this recipe but what a great idea! I also make a variation of this...had it years ago at a party where it included chopped bacon. I typically omit bacon and add either some chopped nuts or sunflower seeds (latter just before serving) for a little kick. BTW, Whole Foods has whole watermelons for 3.99 this week (went this morning) so I am planning savory watermelon salad and a big fruit salad. Overrun with garden tomatoes, cukes, peppers and herbs and loving every mouthful. Happy August.

on August 10, 2015

Lettuce begins to wilt when dressed. I put the dressing on the bottom of the salad bowl with the other salad vegetables, toss them then put the lettuce on top. When it's time to eat, toss and all the lettuce will be dressed and will not have wilted while waiting in the refrigerator.

on August 10, 2015

This sounds like a great salad to make in the Fall because I, too, am up to my knees in garden tomatoes, cukes, zukes, peppers, eggplant, green beans & herbs! 17qts of pickles down & counting. I just started freezing qts of vegetarian chili to use up zucchinis, tomatoes & peppers. Grilled Eggplant rounds w/fresh tomato & provolone on rolls never gets old! Happy August indeed!

No really Lisa, I'm trying your broccoli salad soon--it looks scrumptious! :)

on August 10, 2015

Thanks, Lisa. This looks really good. I think I'll make it for my
book group this coming weekend (and do a bit of book promotion for you!). Maybe will use golden raisins and toss in some of that surplus zucchini, shredded.

on August 10, 2015

this sounds great! I am thinking about making this instead of salad at Rosh Hashanah dinner on Sept 14 (I am hosting)...I probably will just double the recipe

on August 11, 2015

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