Wednesday, June 23, 2010

Maple Pecan Broccoli Cauliflower Salad

It is summer and a perfect time for salads. This is a recipe that I have used often. It is light, satisfying, delicious, healthy and free of everything that it should be free of for the folks in my home. I have also pre-baked chicken breasts, chopped them up and tossed them into this salad and it is a tasty main dish.

Maple Pecan Broccoli Cauliflower Salad
No Gluten, No Dairy, No Eggs, No Soy, No Kidding
1 head of broccoli, cut in bite size pieces
1 head of cauliflower, cut in bite size pieces
1/2 cup Craisins
1/4 cup chopped red onion
1/2 cup of pecans

1/2 cup maple syrup
1/2 cup olive oil
1/4 cup apple cider vinegar

Combine the vegetables, nuts, fruit and onions in a large salad bowl and set aside.

In a smaller bowl, combine maple syrup, olive oil and vinegar and stir to blend well. Pour over your pre-mixed veggies, etc. and toss to coat. Serve immediately. If you are making this ahead to serve later, I suggest you not add the pecans until then.

1 comment:

Jennifer said...

Yum Becki! This sounds wonderful! Samantha just made a cauliflower salad last night that was delicious! I'm going to eat it for breakfast this morning!