Perfect combo of tangy, crunchy and sweet! Fresh and colorful side dish for any picnic lunch! Of course, I recommend fresh, local, organic produce, if at all possible! Yum!
Ingredients:
- ½ c. mayonnaise (I used Smart Balance)
- 2-3 Tbsp. sugar
- 1 Tbsp. apple cider vinegar
- 1 tsp. Dijon (or spicy brown mustard)
- 1 tsp. Dried Tarragon
- 1 tsp. Dried Dill
- Pinch of Herb de Provence, optional
- 2 small heads of Broccoli, chopped into bite size pieces (florets only)
- 2 Tbsp. finely chopped Shallot (1-2 small)
- 2 Tbsp. finely chopped Red Bell Pepper (1/4 or less of a pepper)
- ¼ c. Dried Currants (could use raisins if currants are unavailable)
- ¼ c. Sliced Almonds
Instructions:
- Whisk together mayo, sugar, vinegar, mustard, and herbs.
- Chop vegetables.
- Add currants and almonds and gently toss with dressing (A few pieces of crumbled bacon would be a nice touch in this as well).
- Chill and serve.
Bon Appetit!
~Melissa