Tart & Tangy Broccoli Salad
I LOVE hearty raw salads! This is one of my favorites for any occasion or any day! I love the tangy crunch and that sweet finish of the cranberries!
Believe it or not, this salad is also wonderful with raw shredded brussels sprouts or chopped raw green beans! Just run the brussels sprouts through the food processor or roughly chop the beans!
2 lbs. broccoli florets - (broccoli is not a member of the dirty dozen, so sometimes I get it organic, sometimes I grab those washed and ready bags to cut time) 2 tablespoons roasted sunflower seeds, sliced almonds or pumpkin seeds 1/4 cup dried cranberries, goji berries or currants 1/2 shallot minced 5 slices uncured bacon, cooked and crumbled - if you don't eat bacon you can sub in 1/4 cup feta cheese for the salty flavor 2 tablespoons cup Bragg's Cider Vinegar 2 tablespoons red wine vinegar 1/4 cup Primal Kitchen Avocado Oil Mayo or Plain Greek Yogurt (Veganaise works too) 1 tablespoon raw honey
Add first 5 ingredients into a large bowl or container. Add last 4 dressing ingredients to a clean jar and shake vigorously to combine or whisk together in a bowl. Add dressing to broccoli salad mixture and toss well to combine. Store in the refrigerator in an airtight container for up to 3 days.
