Broccoli Carrot Salad - Talley Farms Box

Ingredients

• Salads
• 1-1.5 lb broccoli chopped up (2 crowns)
• 1 1/2 cups of shredded carrots
• 1 cup of dried cranberries or raisins
• ½ cup of chopped red onion
• ½ cup of chopped celery
• ½ cup of sunflower seeds
• ½ cup of mayo
• ¼ cup of Dijon
• 2 Tbsp apple cider vinegar
• 1 Tbsp honey
• 1 Tbsp olive oil
• ½ Tbsp garlic powder
• Salt and pepper to taste
• In a medium bowl whisk together mayo, mustard, honey, vinegar, olive oil, and seasonings to make dressing and set aside in the fridge.
• Pour dressing over broccoli slaw mixture and let it marinade in the fridge for at least 2 hours before serving!
• Broccoli , Carrots , Celery , Onions
• Fall Vegetable Sheet Pan Roast
• Persimmon Salad
• Ruth’s Pasta Broccoli Dish