Broccoli Salad with Walnuts & Raisins
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Prep time: 
Total time: 
Serves: 8 Servings
 
Ingredients
  • Salad
  • 6 cups finely chopped broccoli florets and stems (about 2 medium broccoli crowns)
  • ½ cup celery, diced fine
  • ½ cup carrot, diced fine
  • ? cup red onion, diced fine
  • ½ cup raisins (** or currants)
  • ? cup dried cranberries
  • ? cup walnuts
  • ? cup toasted sunflower seed kernels
  • Dressing
  • ¾ cup Vegenaise (** the original called for mayo .. though Greek yogurt would be great as well)
  • 1 Tbsp Dijon mustard
  • 2 Tbsp honey (** or if making a vegan version .. liquid sweetener of your choice)
  • ¼ cup apple cider vinegar
  • ¼ tsp turmeric
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp freshly ground black pepper
  • 1 tsp fine-grain sea salt
Instructions
  1. Dressing
  2. Combine the ingredients for the dressing in a bottle and shake to combine until the honey is completely dissolved.
  3. Refrigerate until ready to use.
  4. Salad
  5. Combine all the salad ingredients in a large bowl, pour the dressing over, and stir to combine.
  6. Refrigerate for at least 1 hour before serving, stirring once or twice.
  7. Serve warm, room temperature or chilled.
Notes
Nutritional Data by %
% Protein: 7
% Carbs: 42
% Fat: 7
Nutrition Information
Serving size: 1 Serving (1/8 Total Recipe) Calories: 215 Fat: 11.3 Carbohydrates: 22.82 Sugar: 15.24 Protein: 3.93
Recipe by Veggies By Candlelight at https://www.veggiesbycandlelight.com/broccoli-crunch-salad-with-walnuts-and-raisins/