Toss A New Flavor: Fruit and Broccoli Slaw

Now that the weather is warming up, I find myself pulling out all kinds of recipes I haven't made in a while. Move over soups and stews, it's time for salads and steaks!

This five-ingredient salad is fast, delicious and just different enough to stand out at your next barbecue. I love to make it with Marzetti's Ginger Mango Vinaigrette, but no one around here carries it anymore. So sad! I've even been tempted to order it online, because it's that good.

If you can't find the ginger mango dressing, you might try a citrus balsamic vinaigrette instead. I've used a peach balsamic that's delish. If you try this with a bottled dressing you like, let me know, won't you?

Be sure to use a good eating apple, not something too tart. I like Galas, Fujis, or even Braeburns. Steer clear of Red Delicious (tastes like sawdust, not apples!) and Granny Smith (too tart). And if you don't want to chop and toast your own nuts, you can find them prepared and packaged with the salad toppings. Just open the bag and you're ready to roll. See? This easy recipe just got even easier.

Here's the recipe:

Fruit and Broccoli Slaw
1 16-ounce package broccoli slaw
2 cups seedless red and/or green grapes, halved
2 medium apples (i.e. Gala, Fuji, Braeburn), cored and chopped
2/3 cup bottled citrus salad dressing (Marzetti's Ginger Mango)
1 cup coarsely chopped pecans or walnuts, toasted (optional)

In a large bowl combine broccoli slaw, grapes and apples. Between 15 minutes and an hour before you'd like to serve the salad, pour dressing over broccoli slaw mixture and toss to coat. Cover and chill. Before serving sprinkle with nuts and toss again.

Enjoy!

© Trippin' Mama 2010