A simple salad that’s full of flavor! No matter what time of year it is, I need a good salad in my daily diet. It’s just an easy way to get a larger quantity of greens and fiber in your diet. Try this one out and let me know what you think!
Start by making the dressing: Whisk all the lemon juice, honey, Dijon mustard, balsamic vinegar, grated garlic, and extra virgin olive oil together and set aside.
Next, cut up the broccoli into small bite-size pieces and divide the quantity in half. Roast half in the oven at 420°F (215°C) for 15 minutes with 1 tablespoon olive oil and a little salt, then broil it for the last 3-5 minutes. Leave the other half raw.
Add the chopped almonds, cranberries/raisins, dill, and lemon slices to a bowl with both the raw and roasted broccoli. Add the dressing and toss to coat. Enjoy!
