Green Garden-Goddess Salad
This beautiful, colorful salad, featuring broccoli, dried cranberries and water chestnuts, make a delicious side dish–and is always a hit at parties!
1 large bunch of broccoli
¼ C homemade mayonnaise (see below)
1 T apple cider vinegar
2 T sucanat
water chestnuts, drained and rinsed and coarsely chopped
½ C red onion, minced
½ C dried cranberries
sea salt and freshly ground pepper to taste
Wash and trim broccoli into florets. Cut end of stem and discard. Peel stem and coarsely grate.
In a large bowl, whisk together mayonnaise, vinegar, sucanat, salt and pepper. Add broccoli florets and grated stem, water chestnuts, onion and cranberries. Toss to coat.
Chill until serving. Can be made up to two days ahead.
Homemade Mayonnaise
2 eggs
1 T apple cider vinegar
1 pinch of salt
1 C grape seed oil
In a blender, mix the eggs, cider vinegar and salt for about one minute. With the blender still running, slowly drizzle in the oil until the mayonnaise forms.
