Broccoli Salad

Prep Time: 20 minutes
Level of Difficulty: Easy

Broccoli, a power-packed vegetable, contains selenium, has more vitamin C than an orange, and is a good source of bio-available calcium.

Ingredients

• 1 teaspoon sea salt
• 3-4 stalks broccoli (1½ to 1¾ lbs)
• 1 tablespoon olive oil
• 2 tablespoons red wine vinegar (or, you can replace olive oil and vinegar with your favorite vinaigrette salad dressing)
• ¼ teaspoon sea salt
• 1 large carrot, grated (½ cup)
• ¼ cup chopped walnuts, toasted
• ½ cup craisins, raisins or currents

Method

1. Boil water in a large pot. Add 1 teaspoon sea salt and broccoli stems. After a few seconds, add broccoli crowns. Blanch 30 seconds or until color is bright and somewhat translucent. Remove from boiling water and plunge into ice cold water. Drain well.
2. In a large bowl, combine olive oil, vinegar, and ¼ teaspoon sea salt. Add grated carrots and raisins; toss to combine. Cut broccoli into florets and peel and dice the stems. Add to bowl; mix thoroughly. Add walnuts immediately before serving.