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Day 12 Lunch - Creamy Broccoli Salad with Garlic Crunch Topping

2/15/2014

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Picture
Ingredients:

For the Garlic CrunchTopping
1-1/2 cups Corn Flake cereal
2 Tbsp sesame seeds
1 Tbsp extra virgin olive oil
1 small clove garlic, minced (optional)
 


For the Dressing:
1/2 cup raw cashews
1 Tbsp freshly squeezed lemon juice
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
1/8 tsp fine sea salt
6-10 drops plain stevia liquid, to your taste
1/3-1/2 cup filtered water, as needed

For the salad
1 medium head broccoli (about 2 stalks), cut into bite-sized florets (about 4 cups florets)
1 large carrot, peeled and grated
2 green onions, sliced


Directions:

Prepare the Topping:


1. Preheat oven to 375 F. Line a rimmed cookie sheet with parchment, or spray with non-stick spray.

2. In a small bowl, mix the olive oil and garlic. In a medium bowl, toss the corn flakes with the sesame seeds. Pour the oil/garlic mixture over the dry ingredients and toss with a spoon until the cereal is evenly coated.

3. Spread the mixture on the cookie sheet in a single layer.

4. Bake for 6-8 minutes, until the garlic is fragrant and cereal is lightly browned.

5. Remove from the oven and set aside.


While the topping bakes, prepare the dressing:

1. Place the cashews in a heatproof bowl and cover with boiling water; allow to soak for 5 minutes, then drain.

2. In a blender, mix the drained cashews with remaining ingredients until perfectly smooth (start with 1/2 cup water and add more if required for desired texture). Scrape down sides a few times if necessary so everything is well blended. Set aside.


Make the salad:

1. Toss the broccoli, carrot and onion in a large bowl with the dressing.

2. Divide among serving plates and sprinkle liberally with garlic crunch topping. Enjoy immediately.



rickiheller.com

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