This is probably one of the brightest, most colorful salads I’ve eaten. I love how the vivid orange, red and green make this salad seem so cheery. I also love how this salad gives me tons of energy and really fills me up, though it’s super light.
My sister says I can’t call it a salad if there is no lettuce. I don’t know if I agree. Seems like a salad to me. What do you think?
2 cups broccoli florets
2 cups baby carrots
2 cups cauliflower florets
1 cup toasted sunflower seeds
1 cup dried sweetened cranberries
juice of 1 lemon
2 Tablespoons honey
Directions: The preparation for this salad is simple. In a food processor, chop the broccoli, cauliflower and carrots until fine. It’s best to do each vegetable separately for consistency. Place the chopped vegetables into a mixing bowl.
Next, add the dried cranberries, sunflower seeds, lemon juice and honey. Mix well.
Chill and serve.
Garnish with extra cranberries and a lemon peel (if desired).
This salad can be made the night before and will happily ride along with you to the office.
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