SUMMER BROCCOLI SLAMMIN SALAD INGREDIENTS: (MAKES 2 Servings)

• 48 ounce broccoli florets (about 6 large heads broccoli)
• 16 slices of cooked vegan or turkey , crumbled
• 1 1/3 cup slivered almonds, toasted
• 1/3 cup roasted sunflower seeds
• 1 1/3 cup dried cranberries
• 1 cup finely-diced red onion
• 1 cup vegan crumbled feta cheese (or goat or blue cheese)

CREAMY DRESSING INGREDIENTS:

• 2/3 cup vegan mayo
• 2/3 cup vegan plain Greek yogurt
• 6 tablespoon apple cider vinegar
• 6 tablespoon honey
• 2 teaspoon Dijon
• 1/2 Tbsp. poppy seeds
• pinch of salt and black pepper, to taste (x2)

INSTRUCTIONS 

• Bring a pot of water to boil.  Chop broccoli into very small florets and set aside.  Fill a large bowl with cold water and a cup of ice cubes.
• Add a generous pinch of salt to boiling water and add broccoli.  Boil for 20 seconds.  Drain broccoli and transfer to prepared bowl with ice water.  Let broccoli sit in cold water for a few minutes, until cool.  Drain and lay broccoli out onto some paper towels to drain.  Allow to continue air drying while you prepare other parts of the recipe.
• Add finely chopped red onion to a small bowl of cold water and let sit 5 minutes, then drain.  This takes some of the "bite" out of the raw onion.
• Make the dressing. To a small mixing bowl, add creamy dressing ingredients, then whisk together until smooth and combined.  Set aside.
• To a large mixing bowl, add dried broccoli florets, Choice of bacon turkey/vegan, drained raw onion, cranberries, almonds, sunflower seeds, and choice of cheese.  Toss with creamy dressing (start with about half the dressing, and increase to your liking).  
• Cover with plastic wrap and refrigerate for at least 30 minutes.  Toss and serve.

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