24 | SALADS FOR LIOR: BROCCOLI SALAD https://cookieandkate.com Prep time: 20 minutes Total time: 20 minutes (plus 1 hour marinating time) Servings 6-7 servings ½ cup raw sunflower seeds or slivered almonds Broccoli florets from 1 head of broccoli, thinly sliced* ½ cup finely chopped red onion 1/3 cup dried cranberries or dried tart cherries, chopped HONEY MUSTARD DRESSING 1/3 cup extra-virgin olive oil 2 Tbs apple cider vinegar 1 Tbs Dijon mustard/¼ tsp Colman’s mustard 1 Tbs agave 1 medium clove garlic, crushed ¼ tsp fine sea salt Toast the sunflower seeds in a pan over medium heat. Stir frequently. They will start to pop. When the popping stops and the seeds are golden pour the toasted seeds into a bowl and set aside. *The stalks of the broccoli should be peeled. The thicker stalks are good in soup or stir fries. Combine the chopped broccoli, onion and cranberries.in a bowl with a lid. Combine all of the dressing ingredients and whisk until well blended. Pour the dressing over the salad and stir until all the broccoli florets are lightly coated in dressing. Cover and set aside to marinate, at least an hour or even overnight. When serving, sprinkle the toasted sunflower seeds over the broccoli salad. Leftovers will keep well for 3 to 4 days in the fridge, covered.
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