Raw Apple, Fennel, Broccoli Salad with Vinaigrette

Serves: 1 (for a meal, 2 for a side dish)

By Carlene Thomas, Oh Carlene

Ingredients

  • 1 ½ cups finely chopped broccoli florets
  • ½ small fennel bulb, thinly sliced
  • ½ granny smith apple, thinly sliced and cut into matchstick
  • 1/3 cup drained, rinsed cannellini beans
  • 1 Tablespoon chopped fresh parsley
  • 1 Tablespoon chopped fresh mint
  • 2 teaspoons chopped fresh fennel frond
  • 1 Tablespoon extra virgin olive oi
  • 2 teaspoons apple cider vinegar
  • Freshly ground black peppe
  • ¼ teaspoon Ajinomoto MSG, (also seen as Ac’cent
  • 1 teaspoon whole grain mustard
  • ½ teaspoon sugar

Instructions

  1. Place broccoli, fennel, apple, beans and herbs in a large bowl.
  2. In a smaller bowl whisk olive oil, vinegar, pepper, MSG, mustard and sugar together to combine.
  3. Pour over salad and toss to combine.
  4. Serve immediately or refrigerate and serve hours later.