Broccoli Salad

BOOKMARK

DELICIOUS

Cut the broccoli crowns into bite-size florets. Peel the broccoli

stems and cut them into bite-size pieces. Transfer

to a salad bowl and add the carrots, raisins, green onions and

cranberries. Toss gently.

Combine the vinegar, mayo, maple syrup, and pepper

in a small bowl. Pour over the broccoli mixture and toss until evenly

distributed. Let stand for about 30 minutes before serving to allow the flavors to blend.

Top each serving with one-quarter of the broccoli sprouts if

desired.

Stored in a covered container in the refrigerator,

leftover Broccoli Salad will keep for up to 3 days.

Find the recipe for Better than Mayo HERE

2 medium broccoli crowns with stalks

1/2 cup grated carrots

1/2 cup golden raisins

2 to 3 green onions,thinly sliced

1/4 cup dried cranberries (optional)

1/4 cup seasoned rice vinegar

3 tablespoons of Mayo (see the recipe of Mayo)

1 tablespoon maple syrup

1/4 teaspoon ground black pepper

1/2 to 1 cup broccoli sprouts(optional)

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