Recipe-Broccoli Salad

It’s time for another summertime salad! Most recently, I made this and brought it to my family’s annual 4th of July picnic. It held up nicely in the heat and since vegan mayonnaise doesn’t contain eggs, you don’t have to worry about it sitting out and getting gross or people getting sick. (I read once that it’s the eggs in potato salad that makes people sick when it sits out.) This salad dabbles in all the flavors and has the perfect balance of tanginess and sweetness. You won’t regret trying it out!

Serves: 8 as a side dish

Ingredients:

2 large heads of broccoli, washed and chopped into small florets

1/2 cup slivered almonds

1 and 1/2 cups dried cranberries

1/2 cup vegan feta cheese (optional)

For dressing:

3/4 cup vegan mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1/2 clove garlic, minced finely

2 tablespoons fresh lemon juice

1 tablespoon maple syrup

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

Wash and dry your broccoli and chop into bite size florets.

In a small bowl, whisk together dressing ingredients. Set aside.

Place broccoli into a large mixing bowl. Add almonds and cranberries.

Pour dressing over mixture, scraping the bowl to get all of it, and stir until well combined.

If using, add vegan feta cheese.

Refrigerate for at least 30 minutes to allow the flavors to disperse.