Broccoli Crunch Salad
Smoky Corn on the Cob and Toasted Baguette
Ingredients
- 2 (16-oz) pkg broccoli slaw
- 1 (5-oz) pkg baby arugula
- 1 large yellow bell pepper, sliced
- 1 cup chopped walnuts
- ⅓ cup diced red onion
- ¼ cup vegan mayonnaise
- 1 Tbsp agave nectar
- 1 Tbsp apple cider vinegar
- ⅓ cup sweetened dried cranberries
- ¼ cup lightly salted sunflower seeds
Instructions
- Combine broccoli, arugula, bell pepper, walnuts, and onion in a large bowl.
- Whisk together mayonnaise, agave, and vinegar; pour over salad, and toss. Season with salt and pepper to taste. Sprinkle with cranberries and seeds.
Side Dish Ingredients
- 1 (10-oz) French baguette, sliced
- 2 Tbsp olive oil
- 1 (12-count) pkg frozen mini corn on the cob
- 3 Tbsp vegan butter, softened
- ½ tsp smoked paprika (or use regular paprika)
Side Dish Instructions
- Preheat broiler. Place bread slices in a single layer on a large baking sheet. Brush or drizzle with oil. Broil 1 to 2 minutes or until toasted.
- Cook corn according to package directions. Drain.
- Spread butter over hot corn; sprinkle with paprika.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
