Marinated Broccoli, Bean Sprout and Cherry Tomato Salad

Broccoli is very high in sulphoraphane a powerful anticancer phytonutrient. Chew each bite fully to ensure you absorb the maximum amount of sulphoraphane.

Recipe should be made several hours before serving to allow marinade to flavor the vegetables and soften the broccoli.
 – 2 cups bean sprouts
 – 1 medium red pepper, sliced
 – 3 cups of broccoli broken into small bite sized pieces
 – 1 small red onion sliced thinly
 – 1 cup cherry tomatoes halved
Marinade/Dressing

– ½ – 3/4 cup of Omega Essential Balance, Udo’s Choice Ultimate Oil or extra virgin olive oil (whatever flavor appeals to you)

 – 1/8 cup Omega Apple Cider Vinegar (or to taste)
 – 6 tbsp tamari
 – 2 cloves garlic pressed (when using garlic for dressings pressing the garlic produces better results)
Combine all dressing ingredients in a container and shake well before adding to vegetables.

Combine sprouts, onion, red pepper, broccoli and cherry tomatoes in a large serving bowl. Pour dressing over and toss well, cover and refrigerate until serving, toss occasionally.

Garnish with 1/4 cup sesame seeds (black sesame seeds are delicious)

Note: the broccoli does not require steaming before adding to the salad because broccoli marinated with cider vinegar for several hours softens. This is a great dish for holiday parties.

Serves 6

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