Broccoli & Carrot Salad -- variation of a classic

A new spin on a classic, this version of broccoli salad includes grated carrot and is dressed with a Dijon-based vinaigrette. Floy Bowers’ version of the recipe also leaves out the usual bacon (4 bacon slices, cooked and crumbled) + she also toasts whole walnuts that are used to garnish this colorful, tasty and healthy salad. 

Broccoli & Carrot Salad    About 4 servings

1/4 cup extra virgin olive oil

2 tablespoons white wine vinegar

2 tablespoons honey

2 tablespoons Dijon mustard

12 oz. broccoli florets* chopped, about 2 heads*

1/2 cup grated carrots

1/3 cup sweetened dried cranberries 

1/4 cup chopped red onion

1/3 cup whole walnuts, toasted (bake in oven for about 5 minutes at 350° watching carefully)

1. Whisk together oil, vinegar, honey and mustard  in large bowl.  
2. Add broccoli, carrots, cranberries, and onion.  
3. Gently toss to cost.  Cover and chill two hours.
4. Sprinkle with walnuts just before serving.   

*A head of broccoli is the big flower portion at the end of broccoli stalk. But when you cut the head apart into smaller pieces and remove the thick stock, you have broccoli florets.