This recipe uses two cruciferous vegetables- broccoli and cauliflower. Cruciferous vegetables are known for being packed with many vitamins and minerals including vitamin C, folate, selenium and potassium. They have also been linked to reducing the risk of many types of cancer.
Yield: 10 servings
Steam broccoli and cauliflower in a large saucepan for 2 minutes, drain and pat dry with paper towels.
In a large salad bowl, add broccoli, cauliflower, raisin and almonds together. Whisk together vinegar, lemon juice, olive oil and honey and pour evenly over the salad. Add freshly ground black pepper to taste.
Nutrition Facts (per serving): Calories: 96, Fat: 5 grams, Saturated Fat: 1 gram, Cholesterol: 0, Sodium: 13 mg, Carbohydrates: 13 grams, Fiber: 3 grams, Protein: 3 grams
