4 cups broccoli florets
1 green apple
Sliced, peeled almonds
Dried cranberries (optional)


3 TBSPs lemon juice 
1 TBSP olive oil
1 TSP maple syrup
2 TSPs Dijon mustard
½ TSP black pepper
Salt to taste




Blanch broccoli florets and allow to cool. Use a paper towel to remove any excess water from the broccoli florets. In a large bowl, combine broccoli and apples (cut julienne keeping the skin). Meanwhile, toast the almonds over medium heat, tossing them occasionally so they don’t burn. 
To prepare the dressing, mix together lemon juice, olive oil, maple syrup, Dijon mustard, black pepper and salt to taste. Drizzle the dressing just a little at a time over the salad and toss to combine. Sprinkle on top the roasted almonds (can use around 1/3 cup). Chill for an hour before serving. It tastes better chilled and when the flavors have had time to blend together. Enjoy and Bon Appétit!


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