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This salad can be prepared a few days in advance and stored in airtight containers in the fridge. Add a piece of grilled chicken or fish to power your weekday lunches or dinners. Feel free to substitute a bag of broccoli slaw for the broccoli florets.
4 cups broccoli florets or 1 bag broccoli slaw
2 cups kale or baby spinach, roughly chopped
1/2 cup almonds or walnuts, roughly chopped
1/2 cup Gefen Dried Cranberries
1/4 cup red onion, thinly sliced
3 tablespoons Haddar Honey Mustard
3 tablespoons Gefen Honey
2 tablespoons Tuscanini Apple Cider Vinegar
1/2 cup olive oil
pinch of kosher salt
In the bowl of your food processor, pulse broccoli until finely chopped working in batches if needed. Empty chopped broccoli into a large mixing bowl. Add spinach, nuts, dried cranberries, and red onion.
In a small mixing bowl, whisk together honey mustard, honey, vinegar, olive oil, and a pinch of salt until smooth. Pour over salad and toss well. (Salad is best after sitting in the dressing for 15 to 20 minutes so the broccoli can soften.)
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