Recipe: Creamy Dijon Dill Broccoli Salad with Shallots, Red Pepper and Currants

Perfect combo of tangy, crunchy and sweet! Fresh and colorful side dish for any picnic lunch! Of course, I recommend fresh, local, organic produce, if at all possible! Yum!

½ c. mayonnaise (I used Smart Balance)
2-3 Tbsp. sugar
1 Tbsp. apple cider vinegar
1 tsp. Dijon (or spicy brown mustard)
1 tsp. Dried Tarragon
1 tsp. Dried Dill
Pinch of Herb de Provence, optional
2 small heads of Broccoli, chopped into bite size pieces (florets only)
2 Tbsp. finely chopped Shallot (1-2 small)
2 Tbsp. finely chopped Red Bell Pepper (1/4 or less of a pepper)
¼ c. Dried Currants (could use raisins if currants are unavailable)
¼ c. Sliced Almonds

Whisk together mayo, sugar, vinegar, mustard, and herbs.
Chop vegetables. Add currants and almonds and gently toss with dressing.
A few pieces of crumbled bacon would be a nice touch in this as well.

Bon Appetit!

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