Friday, February 22, 2013

Honey Mustard Broccoli Salad

Here's another recipe from The Sprouted Kitchen cookbook by Sara Forte. Recipe is quite easy to prepare and packs a lot of flavor.



1 pound broccoli
1/2 cup toasted sunflower seeds
1 apple, cored and diced (I used Gala)
1/4 cup parsley (finely chopped)


3 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Season to taste: salt and pepper

To prepare:

Start a large pot of water to boil. Cut the broccoli into thin slices, stems and florets. add broccoli to boiling water, cook about 1 minute just to take off the raw edge. Drain and let cool.

To make dressing, in a large bowl, whisk together the mustard, honey, olive oil and red wine vinegar with a little pinch of salt and pepper.

Add to broccoli, sunflower seeds, apple and parsley, toss to coat. (I did not add all the dressing) Chill in the fridge for a least 30 minutes. serve cold.Enjoy!

Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

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