JUNE 2025 RECIPE OF THE MONTH Summer Broccoli Salad DIRECTIONS INGREDIENTS Salad: Dressing: Toast sunflower seeds in skillet over medium heat, stirring frequently for ~5 mins until golden. Pour into large serving bowl. Add chopped broccoli, onion, cheese, and cranberries to bowl. Set aside. Whisk olive oil, apple cider vinegar, Dijon mustard, honey, garlic, and salt in a small bowl or cup until thoroughly blended. Pour dressing over salad; stir to coat. Highly recommend letting salad marinate at least 20 minutes (or overnight) in the fridge. Divide into individual bowls & serve. Leftovers keep well for 3−4 days in fridge, covered. NUTRITIONAL INFO PER SERVING 1 lb. broccoli florets, chopped 1/2 cup sunflower seeds / slivered almonds 1/2 cup finely chopped red onion 1/2 cup sharp cheddar cheese (optional) 1/3 cup dried cranberries / cherries 1/3 cup extra-virgin olive oil 2 Tbsp. apple cider vinegar 1 Tbsp. Dijon mustard 1 Tbsp. honey 1 medium clove garlic (pressed) 1/2 tsp. fine sea salt Calories 286 Dietary Fiber 3 g Total Fat 21 g Total Sugars 11 g Saturated Fat 4 g Added Sugars 0 g Sodium 235 mg Protein 7 g Carbohydrate 19 g