This salad is packed with lots of crunch and a lively salty sweet flavor.

• 4 cups of broccoli florets, chopped bite-sized, blanched
•  1 cup celery, chopped
•  ½ cup raisins
•  ¾ cup salted peanuts or sunflower seeds

Mix salad ingredients together in medium bowl. Toss in the dressing until well coated. Refrigerate until serving.

 Dressing  

•  3 tablespoons of white balsamic vinegar
•  ½ cup hummus
•  ½ teaspoon salt
•  ¼ teaspoon pepper

 Hints

• Broccoli has one of the best sources of calcium that you can find in a vegetable.
• Blanching or parboiling is a process of removing bitterness in vegetables but helps maintain their color, flavor and crispness. Bring a large pot of water to a boil, with a little salt added if preferred. Drop vegetables into water and cook until tender crisp. Depending on the size of the vegetable, cook time is usually 1-2 minutes. Do not overcook. Scoop out vegetables and put them in a large bowl filled with ice and water to stop the cooking process. Remove vegetables after 2-3 minutes and let drain until ready to use.