1. Core unpeeled apples and cut into tiny strips (shoestrings).
2. Cut florets off broccoli stems and put florets away for another use; cut woody ends off stems, peel stems, and cut stems into thin strips, about 1 inch long.
3. Peel carrots and cut into thin strips, about 1 inch long.
4. Wash celery and cut down lengthwise into thin strips, and then into 1 inch lengths.
5. Toss all the veggie 'shoestrings' into a large salad bowl.
6. In separate bowl, whisk together the Ranch dressing, rice wine vinegar, lemon juice, honey, and red pepper flakes. Drizzle this dressing over the veggies and toss to combine. Taste and add salt and pepper if desired. Serve immediately.
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It may seem odd to cut up the stems of broccoli for this salad and set aside the florets, but it works! When you peel the tough skin off the outside of the broccoli stalk, you end up with a very juicy and crunchy inside.
This is an incredible salad that is so easy to make. I normally have almost everything in my refrigerator and pantry. I just go grab a couple Granny Smith apples and fresh broccoli from the grocery store and I've got the makings for this tasty salad. That's easy, fast, and nutritious.
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