Tangy Broccoli Salad


4 c broccoli florets, cut into bite sized pieces

2 carrots, shredded or grated

1/4 c walnuts, chopped

1/4 c dried cherries

1 T sunflower seeds

2 T agave nectar

1 T dijon mustard

1 T rice vinegar


  1. Whisk together agave nectar, dijon mustard and rice vinegar in a small bowl.
  2. Add all veggies to a large bowl, pour sauce on top and gently toss until evenly coated.

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