This makes one serving--Steve prefers "regular" breakfast food! Ha! You can double or triple the vegetables for more servings. The dressing will need to be added and stirred, adding more if it's needed, to maintain a crunchy consistency.
And finally, I used my mini-chop for the broccoli and carrots. Bless the inventor of this gadget!
4 large broccoli florets, chopped
4 baby carrots, chopped
2 Tbs. thinly sliced green onion
6 grape tomatoes
small handful of raisins (I would use cranberries here for Chelsea; she hates raisins.)
6 walnut halves, broken up into 3 or 4 pieces each--small chunks
1/2 c. olive oil
1 Tbs. dijon mustard
1 1/2 tsp. agave nectar (you could also try pure maple syrup, and this can be doubled for a sweeter dressing.)
2 Tbs. balsamic vinegar
1/4 tsp. salt
1/8 tsp. pepper
Combine broccoli, carrots, green onions, tomatoes, raisins, and walnuts in a small bowl.
Whisk together the olive oil, dijon mustard, agave nectar, balsamic vinegar, salt, and pepper. Pour about 2 Tbs. on salad. Taste and add more, if you'd like.
I thought this tasted great--and I'm not a big sweet-eater!! Ha! I hope you enjoy it!
Posts
