from Miss Wondergem
From artist Wendy Wittingham who brings us one of her favourite salads.
Ingredients
3 cups (1 large head) fresh broccoli florets, coarsely chopped
3 cups (1 small head) fresh cauliflower florets, coarsely chopped
1 red pepper, and/or
3 medium carrots, shredded
½ cup dried cranberries
2 medium apples, chopped
3 tablespoons lemon juice
1 ½ cups mayonnaise
3 tablespoons maple syrup or honey
1 cup cooked bacon, crumbled (optional)
1 cup sunflower or pumpkin seeds
1 cup cheddar cheese, grated or cubed
Directions
Toss apples with the lemon juice in a large bowl to prevent browning.
Combine broccoli, cauliflower, red pepper/carrots, cranberries, mayonnaise and maple syrup/honey.
Just before serving, add bacon, seeds, cheese and apples with lemon juice.
Nada’s Tips & Tricks: A healthy lunch or a great side for a steak or skewers of meat. Omit the bacon and use vegan mayo for a non-meat dish. Serve with a glass of Riesling and you have a great meal!
Contents and images used with permission by Wendy J. Whittingham. https://www.instagram.com/wendyj.whittingham/?hl=en
