Broccoli Raisin Salad

While I was pinning around on Pinterest a little over a week ago, I found this recipe and shared it on my clean eating group’s wall saying that it looks yummy and then totally forgot about it. Then the other day one of the ladies said she tried it and it was amazing and that I had to try it! So, of course I went to the blog I found it at and printed it out to make the next morning. Boy am I glad I did! Even my hubby loved it and he’s not a cold salad person plus it was another item that could be packed in his lunch box! Now when you go reading the ingredients, keep an open mind because it is unbelievable how something doesn’t taste like what it actually is! Here is the original recipe for Broccoli Raisin Salad. The only thing I changed was that I took out the salt, who needs it anyway? This is so good you don’t even miss it!

Broccoli Raisin Salad Recipe

Dressing:

1 c Cashews, soaked at least 2 hours

Juice from 1 1/2 lemons

2 tbsp Extra virgin olive oil

1/4 c water

1 shallot ( Don’t use a large one. I did and it was a little over powering)

1 clove garlic

2 tbsp agave

1/2 tbsp mustard powder

Salad:

6 c chopped broccoli (I was lazy and used a 12 oz bag of fresh florets)

1/2 medium purple onion, chopped

1 c raisins

1 c unsalted sunflower seeds (That aren’t in the shell)

Dressing

Instructions:

Place cashews in a bowl, add water to cover and let soak for at least 2 hours.

Drain cashews and put in blender with all of the ingredients listed under “Dressing” and blend until smooth.

In large bowl, mix broccoli, onion, raisins, and sunflower seeds. Add dressing and mix to combine

Best if you let sit for a few hours for the flavors to mix and develop.

This is yummy! Enjoy!