Broccoli Salad

pieroth-saladIngredients

  • 2 cups broccoli florets
  • ½ cup shredded red cabbage
  • ½ cup shredded carrots
  • ½ cup grape tomatoes, cut in half
  • ½ cup sliced cucumbers, cut into quarters
  • 1 sliced avocado
  • 1 cup spinach
  • ½ cup sliced almonds

Instructions

  1. Mix ingredients in a large bowl.
  2. Add the dressing, (recipe below) and toss until everything is coated.

Dressing

Ingredients

  • ½ cup extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon rosemary
  • 2 tablespoons of honey or agave nectar

Instructions

  1. Combine ingredients in a bowl and mix with a whisk.
  2. Or measure into a small blender and combine until smooth.

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Renee Pieroth, MS, RD, CSO, LDN

Renee K. Pieroth, MS, RD, CSO, LDN is a clinical oncology dietitian at CTCA at Eastern Regional Medical Center in Philadelphia, PA.

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