Leccino EVOO and Blackberry Roasted Pepper Balsamic Broccoli Salad

The weather is turning from raining cold cloudy to a beautiful sunny day. I sit here today, writing while my little 16 month old lays sleeping in her crib.  I hope she sleeps through so that I may be able to write this fantastic recipe!
We had some family over for Memorial Day weekend and let me tell you we had some great food! I love broccoli salads but I don't like all the fat used, so I came up with a guilty free version of broccoli salad, yum! Have seconds or thirds and don't worry your arteries will be thanking you!! The Leccino EVOO gives this salad a bit of a cinnamon taste that lingers on and the Blackberry Roasted Pepper is sure to please the taste buds.


Leccino EVOO and Blackberry Roasted Pepper Balsamic Broccoli Salad

1-2 crowns of broccoli, washed, trim into florets, and coarsely chopped
1/2 yellow onion, chopped
1 apple peeled, cored, and chopped
optional: raisons or currants, roasted slivered almonds


Sauce:

2 heaping spoons sour cream
1-2 tablespoons orange juice or lemon juice
1 tablespoon Leccino EVOO
2 teaspoons or to taste Blackberry  Roasted Pepper balsamic
1 teaspoon Dessert Pollen
salt and pepper to taste


Directions:

Combine broccoli, onions, and apples. In separate bowl make your sauce. Make sure you taste test and add more ingredients if you need to. Pour sauce over broccoli mixture and combine. Refrigerate for a couple hours before serving. You can even make this a day before.

This salad is a delight! The Leccino EVOO, Blackberry Roasted Pepper balsamic, and dessert pollen combine wonderfully and make this dish so good! Enjoy!