Summer Salad with Honey Mustard Dressing

Active Time: 15 minutes

Total Time: 15 minutes

Why we love it:

This dish is a way to use up the leftover Sesame Breaded Broccoli which is the first recipe in the meal plan - so you are good to go if you made that recipe first.

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Ingredients

¹⁄₂ pound Broccoli
3 Tablespoons Dijon Mustard
3 Tablespoons Honey
1 teaspoon Cider Vinegar
2 heads Romaine Lettuce (chopped - about 6 cups)
1 Avocado (medium size - pitted and sliced)
1 pint Cherry Tomatoes (sliced)
¹⁄₄ Red Onion (small, thinly sliced)
2 cups Black Olives (or your favorite kind - sliced)
¹⁄₄ cup Feta Cheese (crumbled)

Cooking Instructions

1. BROCCOLI

Cut broccoli into small florets and dice the stems (if you have leftover cooked broccoli, chop that up instead). Steam the stems and florets on a stovetop steamer or in the microwave. Using a microwave safe bowl, add 1 inch of water and cover with a plate or safe lid. Power on high for 3 minutes until broccoli is tender.
2. DRESSING

Stir the mustard, honey and vinegar together in a small bowl until smooth.
3. SALAD

Place the lettuce, avocado, chopped tomatoes and thinly sliced red onion in a large bowl.

Add the olives and crumbed feta.
4. SERVING

Pour the dressing over the salad and toss to evenly distribute. Divide among plates.

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Substitutions

ADD PROTEIN:

if you need more protein, consider sunflower seeds, crispy tofu cubes, white beams, black beans or garbanzos
PESCATARIAN:

this would be great with seared shrimp, or smoked salmon. Try grilled salmon flaked over top or a fillet of cod seared with butter and Dijon
VEGGIES:

you can mix up the toppings on this salad as you see fit
KIDS CORNER:

keep the components separate and serve the dressing on the side as a dip, add something they like - either fish, or croutons, or carrots/sugar snap peas, etc.