Lonnie’s Luscious Broccoli Salad

This is one of my husband’s favorites.

Active Time: 22 minutes

Total Time: 22 minutes

Salad Ingredients

4 cups broccoli florets, chopped into bite-sized pieces.

¾ cup grated carrot

½ cup sweet or red onion, diced

2/3 cup sunflower seeds

½ cup dried cranberries (can add pineapple chunks instead)

¼ teaspoon sea salt

Fresh ground black pepper to taste.

Dressing ingredients

1 cup whole raw Cashews, soaked overnight. (or soak cashews in hot boiled water for 30 mins)

1 Tablespoon Rice Wine Vinegar or Apple Cider Vinegar

1 tablespoon Fresh Lemon Juice

½ teaspoon Nutritional Yeast

1/4th teaspoon Dijon Mustard

½ teaspoon Sea Salt

1/4th cup water

Instructions:

1. Drain cashews.

2. Add Cashews, Vinegar, Lemon Juice, Nutritional Yeast, Dijon Mustard, Water and Sea Salt in a high-speed blender, Magic Bullet, etc.

3. Blend all ingredients together until smooth.

4. Empty mixture into the bottom of the bowl

5. Wash and chop broccoli florets into bite-sized pieces, peel broccoli stems and dice finely place ingredient in the bowl.

6. Grate to carrots, add to bowl,

7. Finely Dice Red Onions, add to bowl.

8. Mix all ingredients until well coated in dressing.

9. Top with sunflower seeds and dried cranberries.

10. Mix together just before serving.

11. Let sit for 10 minutes before serving.

Will keep in refrigerator for up to 4 days in an airtight container