Broccoli Crunch Salad

Ingredients:

2-3 broccoli, including stems (about 500g total)
1/2 cup toasted sunflower seeds
1 cup (red) grapes, halved
1/4 cup chopped parsley
2 tablespoons smooth French DIJON mustard
1 tablespoon grainy French DIJON mustard
2 tablespoons honey (can substitute maple syrup)
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
salt and pepper

Directions:

1. Trim the stems of the broccoli and set aside. Cut the florets into bite-sized pieces.
2. Add a few centimetres of water to a large pot with a steamer insert (or strainer). When the water is boiling, add the broccoli florets, cover and steam for one minute. Drain, rinse, let cool, then pat dry with a clean kitchen towel.
3. Place the sunflower seeds in a small skillet over medium heat and toast, stirring frequently, until lightly browned and fragrant.
4. Using a sharp knife or vegetable peeler, peel the tough skin off the broccoli florets, then chop.
5. In a large bowl, whisk together the mustard, honey, olive oil, and vinegar.
6. Add the broccoli florets, chopped florets, toasted sunflower seeds, halved grapes, and parsley to the bowl with the dressing. Toss well. Taste and season with salt and pepper.

Yield: 6 servings
Recipe: heynutritionlady.com