I've finally gotten around to posting an actual recipe here. Slacker!
But, I could not keep this recipe all to myself.
I’m addicted to this salad!!!! This is an original concoction of mine and I’m so pleased with how the recipe turned out.
It’s soooooo good. I make it and keep it in the fridge. When I have the urge, I open the door to my wonderfully awesome salad that is waiting to take me to broccoli heaven.
My girls love it too. They could eat broccoli and cauliflower right off the stem so I knew that they would love this salad. But, they REALLY like this salad.
Broccoli is in season right now, so this is perfect timing.
This salad is also super good for you and has nutritious ingredients in it. It was the perfect addition to our roasted chicken and rosemary & balsamic vinegar red potatoes. I had some leftover so the following day, I shredded up the remaining chicken and put it in the salad for lunch. That was delish as well.
I’ve had similar recipes that call for mayo and sugar for the dressing. But, since I’m mayo-a-phobic, that won’t work for me.
Here is the recipe:
3 heads of broccoli cut up into florets 1 cup dried cranberries (or raisins if you don't have cranberries) 1/2 cup raw sunflower seeds ½ cup raw cashews ¼ cup chopped red onion 1 cup shredded carrot (I peeled a whole carrot into the salad with a peeler) ½ cup shredded cheddar cheese Optional: shredded chicken for added protein (the picture is shown w/ chicken in the salad)
Dressing: ½ cup cold-pressed olive oil ½ cup apple cider vinegar ¼ cup red wine vinegar 4 T organic maple syrup 3 T whole grain mustard 1 lime squeezed salt, pepper, onion powder
Cut up and add all of your veggies and nuts. Mix up dressing and whisk together so dressing is mixed well. Pour on top of salad and mix together. Yum!
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