The holiday season is a time when hearty meals and sweet treats find their way into our daily routines. With all that richness I find myself craving vegetables and salads to freshen things up and nourish my body with lots of vitamins and minerals. I especially like creating recipes that are visually appealing because I think color can do so much for our minds.
What dresses this salad is my new obsession, and better yet it’s a local product. Recently, at a winter market I was “lucky” enough to try Lucky’s Honey Mustard in the Fire Roasted Garlic edition. Holy wow…I was blown away by how wonderfully the flavors melded together…the garlic flavor not overpowering, a delicate sweetness, and a creaminess that would work great on salads, meats, salmon, or as a spread. I immediately snatched up a bottle for myself and another bottle to be given as a gift. Produced in Mankato, MN, Lucky’s produces mustards, bbq sauces, and hot sauces. Their products are naturally flavored and use no artificial flavors or preservatives. They are also low in sugar and sodium.
I think you will love this simple and delicious salad. Pack it for lunch, have it as a side to dinner, or even as a mid-afternoon snack! And do yourself a favor – make sure Lucky’s is on your next shopping list (here is a list of local stores where it is available)!
Rainbow Veggie Salad
1 small head of cauliflower, stems removed
1 small head of broccoli, stems removed
1 apple, diced and tossed with 2 t lemon juice
1/3-1/2 c Lucky’s Fire Roasted Garlic Honey Mustard
1/4 c chopped fresh parsley
1/4 cup sunflower seeds
Salt and Pepper to taste
Chop onion, cauliflower and broccoli into medium sized chunks. Peel carrots and chop into 1 inch chunks. In batches, pulse all vegetables until shredded as you see in picture above. Add batches to large bowl, then mix in diced apples, sunflower seeds, and fresh parsley. Toss with honey mustard, using enough to thinly coat and depending on your preferences. Season with salt and pepper…then say ahhh and feel refreshed :)
Keeps up to 5 days in refrigerator.