This quick and tasty salad has a tangy-sweet dressing. The broccoli is chopped thin so you don’t have to steam it first. Makes about six servings.
Ingredients:
- Romaine Lettuce – about 8 cups chopped or torn
- Broccoli – about 3 cups finely chopped (see directions below)
- Green Onions – about 6, sliced
- Walnuts – ½ C, chopped
- Sunflower Seeds (roasted and salted) – ½ C
- ¼ C sugar
- ¼ C oil (I use grapeseed)
- ¼ C apple cider vinegar
- 1 T soy sauce (gluten-free)
Put each head of broccoli on its side on a cutting board. Use a knife to make thin vertical slices through the florets. Finish by cutting any larger pieces that remain of the florets into halves or thirds as needed.
Put lettuce, broccoli, green onion, walnuts, and sunflower seeds in a bowl. Mix together. Sprinkle 1/4 cup sugar over salad and mix again.
In a separate cup or bowl, whisk together oil, vinegar, and soy sauce. Set aside until you’re ready to eat. Whisk dressing again and mix into salad before serving.
Enjoy!
