Broccoli Salad, sugarfree and vegan style

Broccoli Salad, with a vegan sugarfree twist

All the yumminess, double the flavor, all ingredients that will make you can feel fabulous! I chop the stem of the broccoli finely.  You can soak you almonds ahead of time and if you don't get around to using them right away you will change the water and they'll still be good for a few days.  Or, you can freeze them until you are ready to make the dressing.  I thaw the soaked, frozen almonds in a bowl of warm water while I am cutting the broccoli.  I use a Hamilton Beech blender that I love, but if you have a Vitamix, you are set, and will be able to get a nice smooth dressing.  My dressing usually has small pieces of nuts, but that is certainly no flaw, as I add sunflowers seeds for their crunch anyway.

Broccoli Salad, sugarfree and vegan style

Dressing:

1/2 cup almonds, soaked for 6 hours

1/2 cup apple juice

1/4 cup red wine vinegar

1/4 cup honey

3/4 cup bertolli's light tasting olive oil (OPTIONAL)

dash salt

dash smoked paprika

Salad:

2 heads broccoli, cut into bite-sized pieces

1/2 cup golden and /or regular raisins

1/4 cup sunflower seeds (raw or roasted--you may want to add a little salt to the dressing if you choose raw)

1/2 cup chopped red or 1/4 cup sliced green onions

Add almonds, water, vinegar, and honey to blender.  Blend until fairly smooth, adding oil (or more water) if needed to blend.  With the blender still on, slowly pour in the oil.  Blend at least until all almond pieces are crumb sized.

Pour dressing onto broccoli and stir till all the broccoli is covered.  Add raisins, sunflowers seeds, and onions and mix lightly, so all the goodness doesn't end up at the bottom of the bowl.

Enjoy your summer!