I made this salad for a light healthy lunch on the deck with my mom on a perfect sunny Sunday. To go with it, we had iced tea brewed in the sun from Murchies Tuscany Orange tea bags. And mom brought rich, delicious Oreo Cookie cheesecake cupcakes for dessert, mmm.
To make the Honey Vinaigrette:
Whisk together extra virgin olive oil, balsamic vinegar, honey, and salt flakes.
To make the Broccoli Salad:
Lightly steam broccoli and then blanch in very cold water.
Slice cashews and Brussels sprouts.
Put vegetables and nuts in a bowl and toss with the vinaigrette.
Slice a hard boiled egg and place it on top of the salad.
