Sunday, June 9, 2013

Broccoli and Fruit Salad - Vegan Recipe

This Vegan  Broccoli and Fruit Salad, served during Mother's Day Brunch,  is courtesy of my very dear friend, Jeanne de Castro, who is a vegan.   She made this salad at another close friend's retirement party and everyone loved it.  I've since used this recipe with a mild change for gatherings where people have special food requirements.  Just about everyone with special requirements will eat this vegan salad -  it's easy and so healthy!  To top it off, the salad's vibrant colors make for a great presentation!

1  1/2 Tablespoon vegan mayo, (I've used light Best mayo)
1 Tablespoon  apple cider vinegar (white wine vinegar can be used)
1 1/2 tsp  mustard
2 Tablespoon  agave nectar (I've used honey)
1 1/2 tsp lemon juice
Salt and pepper, to taste
Mix together and set aside.

1 head of brocolli (stems chopped off, use the flowerets only)
1  large  chopped Fuji apple
1/4 cup of  craisins  (optional)                    
1 cup white or red or black seedless grapes, halved lengthwise, or a combination
1/4 cup nuts (optional)
1 stem of a large carrot, shredded                                    

Toss and gently mix in the dressing. Keep in the refrigerator until ready to serve for at least 2 hours.  The longer it's refrigerated the better the flavor is. 


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