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Greens & Broccoli Salad

This salad is a mashup of a greens salad and a broccoli salad. I had brought this salad to a gathering at church and came home with an empty bowl. I love to bring things I know I can eat that is delicious, plant based and good me and the others that will partake. I do not usually advertise that the dish is plant based, but I love seeing their reactions when they taste my food, and then I give them the whammy – It is plant based.

Dressing:

  • 1/2 c almond yogurt
  • 1/2 c vegan mayo
  • 1 tbsp apple cider vinegar
  • 1 tbsp sweetener (I used coconut sugar)

Combine all of the dressing ingredients and set aside.

Note: You could replace the almond yogurt with Cashew Sour Cream. Also, you could leave out the vegan mayo and just go with 1 c of almond yogurt or Cashew Sour Cream.

Salad:

  • 1 head of broccoli, chopped into florets
  • 2 heads of romaine lettuce, chopped
  • 1/2 c dried cranberries
  • 1/2 carrots, matchsticks
  • 2 tbsp sunflower seeds
  • 2 scallions, chopped

Prepare a large bowl of ice water and set aside. Bring a large pot of water to a simmer. Blanch the broccoli florets in the simmering water. When the broccoli begins to turn a deep green and has softened slightly, remove the broccoli from the simmering water and place it into the ice bath. This will stop the cooking of the broccoli.

Remove the broccoli from the ice bath and let drain on a dry cloth. You do not want the broccoli wet. It will dilute the dressing and make the romaine leaves soggy. No one wants a soggy salad.

Combine all of the salad ingredients into a large bowl. Stir all the ingredients together so that they are all coated with the dressing.

Chill salad for at least 1 hour.

Serve. Eat. Enjoy.

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