Simple, Sweet & Tangy Broccoli Salad – #TastyThursday

This delicious broccoli salad takes under 10 minutes to make and goes great as a lunch salad or served with a grilled vegan dinner.

Sometimes deciding what to make for dinner after a long day at work can be as task in itself…not to forget the side dishes which will accompany that meal!   Perhaps you have an invitation to a dinner party or a potluck and need a quick and simple dish to whip up at the last-minute.

Nothing says “yummy” like a fresh and unique salad, especially during the summertime!   As wonderful as a salad made with fresh greens is, I sometimes like to use a fresh vegetable as a salad base.   Not only does it offer a more crisp texture, but it’s more filling as well.   My fiancé and I had an abundance of broccoli that we bought from the farmer’s market that we needed to use up.   So he came up with this simple and delicious salad which we ate as a side dish with grilled veggie burgers.

• 12 ounces fresh broccoli crowns
• 3/4 cup Vegenaise®
• 1/8 cup red wine vinegar
• 1/8 cup red wine
• 2 Tablespoons organic coconut palm sugar
• 1 cup slivered almonds
• 1 cup dried cranberries
• salt and pepper to taste

Break apart 8 ounces of the broccoli crowns.   Finely chop 4 ounces of the broccoli crowns using a food processor.

In a bowl, whisk together Vegenaise®, red wine vinegar, red wine, and organic coconut palm sugar.   Combine the finely chopped broccoli crowns to the dressing mixture.   Fold mixture into the remaining broccoli with the slivered almonds and dried cranberries.   Add salt and pepper to taste.

Serve immediately or chill for more flavor.