Broccoli Salad

This easy-to-make vegetable dish is crunchy, somewhat nutty, and slightly sweat. Not to mention, broccoli is high in fiber and a good source of protein. It also provides vitamin C, B6, folic acid, calcium, and more! In other words, it’s good for you!

Ingredients:

• 4  to 6 cups broccoli florets
• 8 green onions, white parts only, sliced
• 1 to 2 ribs celery, sliced thin
• 1/4 cups raisins
• 1/4 cup sunflower seeds
• 1/2 cup extra virgin olive oil
• 4 tablespoons balsamic vinegar*
• 1/2 teaspoon ground mustard
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Directions:

1. In a large container, combine broccoli, onions, celery, raisins, and sunflower seeds.
2. In a small bowl, use a whisk to combine olive oil, balsamic vinegar, ground mustard, sea salt, and black pepper.
3. Pour dressing over broccoli mixture. Cover container with a tight lid and shake to coat. Place in the refrigerator for at least 45 minutes in order for the flavors to meld, then serve.

Yield:
Makes 4 to 6 servings

*Balsamic vinegar is gluten-free. In fact, vinegar in general gluten-free, other than malt vinegar. However, people with celiac disease and gluten sensitivity may want to do without balsamic vinegar, since there is a small possibility of it being contaminated from having been aged in wood casks sealed with a paste made from wheat or rye flour. Choose a different vinegar if necessary, such as apple cider vinegar, and contact the manufacturer to be sure that it’s gluten-free.