Crunchy Broccoli Salad: Gluten-Free & Dairy-Free Delight

Ingredients:

• 4 cups broccoli florets, chopped into small pieces
• 1/2 cup shredded carrots
• 1/2 cup sliced almonds
• 1/4 cup dried cranberries
• 1/4 cup red onion, finely chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup or honey (optional, for sweetness)
• Salt and pepper to taste

Instructions:

1. Prepare Broccoli: Wash the broccoli florets and chop them into small, bite-sized pieces.

2. Combine Ingredients: In a large mixing bowl, combine the chopped broccoli, shredded carrots, sliced almonds, dried cranberries, and chopped red onion.

3. Make Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup or honey (if using), salt, and pepper until well combined.

4. Toss Salad: Pour the dressing over the broccoli mixture in the large bowl. Toss everything together until the salad is evenly coated with the dressing.

5. Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together.

6. Serve: Once chilled, give the salad a final toss and serve. Enjoy your gluten-free, dairy-free Broccoli Crunch Salad!

Feel free to adjust the ingredients according to your preferences, adding more or less of each component as desired. You can also add additional toppings like sunflower seeds or chopped bacon for extra flavor and crunch.