Greek Broccoli Salad

Ingredients:

• 1 large bunch of broccoli (about 1 1/4 pounds), florets removed and sliced into small, bite-sized pieces

• 1/3 cup roughly chopped sun-dried tomatoes

• 1/4 cup chopped shallot or red onion

• 1/4 cup crumbled feta cheese or thinly sliced Kalamata olives

• 1/4 cup sliced almonds

Dressing:

• 1/4 cup olive oil

• 2 Tablespoons lemon juice

• 1 teaspoon honey or maple syrup

• 1 clove garlic, pressed or minced

• 1/2 teaspoon dried oregano

• 1/2 teaspoon Dijon mustard

• 1/4 teaspoon salt, more to taste

• Pinch of red pepper flakes

Instructions:

• In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives and almonds.

• In a small bowl, whisk together all of the dressing ingredients until well mixed.

• Drizzle the dressing over the salad and toss well.

• For best flavor, let the salad rest for 30 minutes before serving so the broccoli has a chance to marinate in the bold, lemony dressing.