A pretty (and yummy) way to get a green vegetables into you and your family. This salad goes nicely with a chicken dish and baked sweet potatoes.
Ingredients
2 bunches broccoli
1/4 cup red onion, chopped
1 medium carrot, shredded
1/2 cup raw sunflower seeds
1/2 cup cashews, lightly toasted
1/2 cup dried cranberries or raisins
4 pieces cooked, chopped, turkey bacon (optional)
Dressing
1 cup Vegenaise
2 tbs. pure maple syrup
2 tbs. apple cider vinegar
No of Servings: 8 Preparation Time: 30 minutes
Instructions
Wash broccoli. Peel off the outside, tough layer of the stem of the broccoli. Cut the remaining stem and flowers into bite-sized pieces and place in bowl. Add chopped onion, sunflower seeds, cashews and dried cranberries or raisins. Dressing: Stir together Vegenaise, maple syrup and apple cider vinegar. Pour over salad and gently stir until mixed. Serve on chilled romaine lettuce leaves. Can garnish with extra cashews and cranberries.
Notes
I use organically grown broccoli. I buy raw, organic sunflower seeds. I buy raw cashews and toast them lightly in the oven in a stainless steel pan for about 15 minutes or until lightly browned at 350 degrees, stirring occasionally. I use fruit sweetened dried cranberries. Vegenaise is an egg-free mayonnaise found in the refrigerated secton of the grocery store. I buy the one with a dark purple label and lid. It’s made from grapeseed oil. I use free range, hormone-free turkey bacon without nitrates or nitrites.
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