One salad. Two dressings. Both built from the same balsamic honey mustard base.
In this video, we're making a broccoli salad that skips the bacon and the cheese and instead teaches you a technique: how to take a single vinaigrette base and go two directions with it. Whisk in avocado oil and you have a bright, completely vegan balsamic vinaigrette. Whisk in Mountain High yogurt and you have a creamy, low-cholesterol dressing with real body. The salad uses the whole head of broccoli — florets and shredded stems — with pepitas and organic dried cranberries. Serve the dressings on the side so leftovers stay crisp.
Full recipe and post at https://the-good-plate.com/healthy-broccoli-salad-two-ways/
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