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Broccoli Salad
Written by Renee Pieroth, MS, RD, CSO, LDN
Ingredients
Salad
2 cups broccoli florets
½ cup shredded red cabbage
½ cup shredded carrots
½ cup grape tomatoes, cut in half
½ cup sliced cucumbers, cut into quarters
1 sliced avocado
1 cup spinach
½ cup sliced almonds
Dressing
½ cup extra virgin olive oil
1 tablespoon apple cider vinegar
¼ teaspoon ground black pepper
¼ teaspoon rosemary
2 tablespoons of honey or agave nectar
Instructions
Salad
Mix ingredients in a large bowl.
Add the dressing, (recipe below) and toss until everything is coated.
Dressing
Combine ingredients in a bowl and mix with a whisk.
Or measure into a small blender and combine until smooth.
Connect with Vegetarian Nutrition Dietetic Practice Group
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