Page 23 - #MyMustard Recipe Book
P. 23

2 bunches broccoli, including stems (about 1 lb total)
2 cup (125 mL) toasted sunflower seeds 3 cup (75 mL) dried cranberries
1 apple, cored and diced (Gala, Fuji or
4 cup (60 mL) diced red onion
4 cup (60 mL) finely chopped parsley
4 slices of cooked bacon, chopped
2 tsp (10 mL) mustard seeds
1 cup (250 mL) shredded aged cheddar
3 Tbsp (45 mL) Dijon mustard
2 Tbsp (30 mL) liquid honey
2 Tbsp (30 mL) canola oil
2 Tbsp (30 mL) red wine vinegar salt and pepper to taste
1. Cut the broccoli florets into bite-size pieces. Peel the stems and chop them, too.
2. In a large bowl, toss together the broccoli, sunflower seeds, cranberries, apple, onion, parsley, bacon and mustard seeds.
3. Add the cheese.
4. In a dressing shaker or jam jar, add all of the dressing
ingredients and shake well. Pour the dressing over the
salad and mix well.
5. Season to taste with salt and pepper.
Serves 8 (1⁄2 cup (125 mL) serving size)
Can use apple cider vinegar instead of red wine vinegar.
Can use dried tart cherries instead of dried cranberries.
Toby Erin Collins @tobyhir
@SKmustard Mustard puts the 'mmmm' in mashed taters! #MyMustard
#MyMustard | 13

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