Crunchy Colorful Broccoli Salad

Summary

Ingredients

• 1 head broccoli
• 100 g feta cheese
• 250 g cocktail tomatoes
• 50 g canned cashews or hazelnuts
• 60 ml oil, neutral (e.g. sunflower oil or rapeseed oil)
• 60 ml olive oil
• 60 ml vinegar
• 1 teaspoon honey
• 1 teaspoon mustard
• salt and pepper

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Instructions

1. Clean the broccoli and cut into the smallest possible florets. Cut the feta cheese into approx. 1 cm small cubes. Put the broccoli and feta cheese in a salad bowl.
2. Now mix the dressing: shake the oil, olive oil, vinegar, honey, mustard, salt and pepper in an empty jam jar and pour over the broccoli, mix well. Now let the broccoli soak in the fridge overnight.
3. The next day, halve the cocktail tomatoes, add. Sprinkle with cashew nuts, mix.
4. The salad can be kept in the refrigerator for at least a day. By pulling it in the dressing, the broccoli becomes soft and gets a wonderful bright green color and doesn`t have that cabbage taste that many don`t like. Also tastes great with toasted peeled hazelnuts.