Gluten-Free, Vegan, Serves 8
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 2 Tbsp date syrup
- 1 Tbsp dijon mustard
- 1/2 tsp salt
- 3/4 cup scallions thinly sliced
- 1 cup cherries chopped
- 10 ounce broccoli kale slaw
- 1 cup chopped almonds
Directions:
Blend together oil, vinegar, syrup, mustard, and salt. Set aside in a large mixing bowl, combine all the remaining ingredients, and toss. Either toss in the dressing or serve on the side.