Your Mouth Will Do a Happy Dance!

I am not exactly a broccoli hater, but for most of my life, I only liked cooked broccoli. Whenever it was served raw on a salad bar or at the buffet table at a party, I would steer clear of it.

Then a friend served this salad at one of her large house parties. I was skeptical, but she urged me to try it, anyway. I have always prided myself on my adventurous spirit and my willingness to try just about anything at least one time. So I did.

The first bite was a little tentative, I must admit. I had a napkin at the ready in case I needed to turn my head and spit it out. But, to my utter surprise, it was really tasty! In fact, I ate one serving and went back for more! Then I asked for her recipe.

There is something about the combination of these particular ingredients that make this salad a cut above. The crunchiness factor is off the charts, with the broccoli, carrots and sunflower seeds! I love a salad that is crunchy. It just makes my mouth happy!

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  When cutting your fresh broccoli, cut out the big main stem first. This will leave you with florets. Some of these you will be able to break apart with your fingers. You really need to cut the florets into the smallest little stalks, so that they become easy to eat and mix well with the other ingredients. Unlike cooked broccoli, it is hard to eat a very large piece of raw broccoli.

Recipe and photo courtesy of Diane Roark at Recipes for Our Daily Bread