Broccoli Salad With Coleslaw Dressing

This morning, my DH harvested our broccoli. So I decided to make this salad. It is such a pretty dish. The dressing is amazingly delicious and is perfect for a light summer meal. I didn't add the 1/2 cup soy milk to the salad because I liked the dressing just as it is. I served this with a side of lightly steamed asparagus with crumbled goat cheese on top.

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• For the salad

• 3  heads  organic broccoli (coarse chop)
• 1⁄2  sweet organic onion (coarse chop)
• 3⁄4 cup cranberries (dried)
• 1⁄2 cup sunflower seeds (raw)
• 1  red organic bell pepper (diced)
• 1⁄2 cup soymilk (Silk-plain)
• 3⁄4 cup  coleslaw dressing (see below)
• 3⁄4 cup  turkey bacon (cut into cubes)

• For the coleslaw dressing

• 1⁄4 cup lime juice
• 1⁄4 cup soymilk
• 3⁄4 cup mayonnaise
• 1⁄4 cup  agave nectar
• 1⁄2 tablespoon mustard (I used stone ground)
•  salt and pepper

Directions

1. For the Dressing:
2. In a measuring cup, mix the lime juice and soy milk together and let it sit for about 10 minutes.
3. Transfer to a bigger container, and add the mayo, agave, mustard and salt and pepper.
4. Mix well.
5. For the Salad:
6. Cook your turkey bacon until just crispy. Put it into the fridge for later.
7. Toss the broccoli, onion, dried cranberries, sunflower seeds and red pepper in a large bowl.
8. Mix in the 1/2 cup soy milk (if using) with the salad dressing and add to the salad until salad is slightly moist.
9. Refrigerate for about 1 hour to let the flavours soak into the veggies.
10. Sprinkle the bacon on top before serving.
11. Bon Appetit!