Broccoli Salad With Coleslaw Dressing |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 8 |
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This morning, my DH harvested our broccoli. So I decided to make this salad. It is such a pretty dish. The dressing is amazingly delicious and is perfect for a light summer meal. I didn't add the 1/2 cup soy milk to the salad because I liked the dressing just as it is. I served this with a side of lightly steamed asparagus with crumbled goat cheese on top. Ingredients:
3 heads organic broccoli (coarse chop) |
1/2 sweet organic onion (coarse chop) |
3/4 cup cranberries (dried) |
1/2 cup sunflower seeds (raw) |
1 red organic bell pepper (diced) |
1/2 cup soymilk (silk-plain) |
3/4 cup coleslaw dressing (see below) |
3/4 cup turkey bacon (cut into cubes) |
1/4 cup lime juice |
1/4 cup soymilk |
3/4 cup mayonnaise |
1/4 cup agave nectar |
1/2 tablespoon mustard (i used stone ground) |
salt and pepper |
Directions:
1. For the Dressing:.
2. In a measuring cup, mix the lime juice and soy milk together and let it sit for about 10 minutes.
3. Transfer to a bigger container, and add the mayo, agave, mustard and salt and pepper.
4. Mix well.
5. For the Salad:.
6. Cook your turkey bacon until just crispy. Put it into the fridge for later.
7. Toss the broccoli, onion, dried cranberries, sunflower seeds and red pepper in a large bowl.
8. Mix in the 1/2 cup soy milk (if using) with the salad dressing and add to the salad until salad is slightly moist.
9. Refrigerate for about 1 hour to let the flavours soak into the veggies.
10. Sprinkle the bacon on top before serving.
11. Bon Appetit!
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