Recipe: Broccoli Salad with Cranberries

This tangy broccoli salad makes a wonderful lunch or side dish.

This refreshing broccoli salad is perfect for when you have lots of fresh broccoli and you're not sure how to use it all. The sliced almonds and sunflower seeds add a nice flavor after being toasted in a pan for 5-10 minutes on low heat.

I like to soak my dried cranberries for 5-10 minutes in warm water to help them plump up before adding them to the salad.

Broccoli Salad with Cranberries
(4-6 servings)

Salad Ingredients:

• 3-4 cups of broccoli florets
• Half of medium to large carrot, shredded
• 1/2 cup dried cranberries
• 1/3 cup sliced almonds
• 1/4 cup sunflower seeds
• 2 T dried minced onion

Dressing Ingredients:

• 1/3 cup of vegan mayo (I used Vegenaise)
• 2 T Dijon mustard
• 2 T apple cider vinegar
• Juice from half a lemon
• 1/2 tsp crushed red pepper flakes
• 1-1/2 tsp of maple sugar
• Tiny pinch of salt (optional)

Directions:

Toast the seeds and almonds for 5-10 minutes over low heat, and mix with all the other salad ingredients and set aside. Whisk the dressing ingredients and pour over the salad.