SERVES 4 – 6

INGREDIENTS:
For Salad:
¼ cup sliced raw almonds, toasted
1 small broccoli head, chopped
½ green cabbage head, shredded
½ cup carrots, peeled & shredded
¼ cup dried cranberries
¼ cup raisins

For Dressing:
3 tablespoons extra-virgin olive oil
3 tablespoons rice vinegar
3 tablespoons agave nectar
3 tablespoons Greek-style yogurt
1½ teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
¼ cup white or brown sugar

INSTRUCTIONS:
1.  Toast almonds over medium heat in a nonstick frying pan.
2.  Remove pan from heat when almonds start to brown.
3.  Add broccoli, cabbage, carrots, cranberries and raisins to a large mixing bowl.
4.  Combine dressing ingredients in a mixing bowl.
5.  Whisk together until dressing is smooth and blended.
6.  Pour dressing over the salad.  Add toasted almonds and stir well to combine.
7.  Refrigerate for 4 hours or overnight.
8.  Stir well before serving.

NOTES:
*  Add diced celery or chopped dates for variation.
*  Toasted peanuts or walnuts can be substituted for the toasted almonds.

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