它 Broccoli Salad 它

它 Broccoli Salad 它
它 This Broccoli Salad is killer 它
If you like a little crunch in your salad, this recipe is for you!!!!
  • 1 Pound Broccoli Florets, thinly sliced and then roughly chopped
  • 1/2 Cup of slivered Almonds (you may also use sunflower seeds as a substitute)
  • 1/2 Cup finely chopped Red Onion
  • 1/2 Cup of grated Sharp Cheddar Cheese (Vegan Cheese as a substitute)
  • 1/3 Cup of dried Cranberries (cherries are a good substitute as well)
Honey Mustard Dressing:
  • 1/3 Cup of Wild Groves Ascolano Extra Virgin Olive Oil
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Tablespoon Wild Groves Toasted Garlic Mustard
  • 1 Tablespoon Honey (Substitute Maple Syrup, if Vegan)
  • 1 medium Garlic clove, pressed or minced
  • 1/4 Teaspoon Wild Groves Pink Himalayan Sea Salt
In a serving bowl add chopped broccoli, onion, cheese, and cranberries. Set aside
In a small bowl, combine all of the dressing ingredients. (olive oil, vinegar, mustard, honey, garlic, and salt). Whisk until mixture is well blended.
Pour the dressing over the salad and stir until all the broccoli is lightly coated in dressing. Let it marinate for at least 20 minutes before serving.
Leftovers will keep well in the fridge for 3 days, covered in an airtight container.
Follow the Fox for more great EVOO tips and recipes

Product Links:

Ascolano Extra Virgin Olive Oil

Sweet Toasted Garlic Mustard

Pink Himalayan Sea Salt

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