Leftover Broccoli Stem Salad (Vegan, Gluten Free, Oil Free, Flour Free):
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
- 2 cups sliced broccoli stems
- 1/2 cup walnuts chopped
- 1/4 cup dried cherries or cranberries chopped
- 1 Tablespoon yellow or Dijon mustard
- 1 Tablespoon coconut aminos or 1/2 Tablespoon maple syrup
- 1 Tablespoon water
- Fine sea salt to taste
- Pepper to taste
Combine the broccoli stems, walnuts, and dried cherries or cranberries in a bowl.
In a separate bowl, use a fork to whisk together the mustard, coconut aminos (or maple syrup), water, fine sea salt, and pepper.
Pour the dressing over the broccoli, walnuts, and dried fruit. Toss to mix and evenly coat.