Power Food Broccoli Salad
contributed by Jackie Kleck
DRESSING
6 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons sugar
1 tablespoon olive oil
½ teaspoon fresh ginger
Salt to taste
Fresh pepper to taste (don't skip)
SALAD
1 pound fresh broccoli, mostly crown, some stem (sorry, no frozen broccoli)
1 apple, cored and chopped
½ a sweet or red onion, diced very small (or ½ cup chopped green onion)
Additions or substitutions – toasted nuts, dried apricot, grapes, fresh
blueberries, banana chunks (add bananas just before serving)
Whisk dressing ingredients in a large bowl. Peel any broccoli stems, then cut
stems and crown into small bites. Drop into dressing as prepped, stirring to
combine with each addition. Stir in apple, onion and other additions. Transfer
to a serving dish. May be refrigerated for several hours before serving but
flavors are best eaten at room temperature.