Broccoli and Cranberry Salad

This is a vegetarian version of a popular summer salad.  The original recipe is from the cookbook Great Food Fast: Dietitians of Canada.  I have seen some broccoli salads that have a mixture of broccoli and kale.  I have been meaning to try substituting chopped kale for some of the broccoli next time I make this salad.

Ingredients

3 chopped green onions

1/4 cup slivered almonds

1/2 cup dried cranberries

4 cups broccoli, cut into 1/2-inch pieces, blanched for 2 minutes in boiling water

1 cup chopped mushrooms

Combine the salad ingredients in a bowl.

Dressing

1 egg

2 tbsp white wine vinegar

2 tbsp water

2 tbsp honey

1/2 tsp dry mustard

1/2 tsp arrowroot flour or cornstarch

Whisk all of the dressing ingredients in a microwave safe bowl.  Microwave on high for 1 1/2 to 2 minutes, stirring every 30 seconds.  Cool.  Blend in 1/4 cup gluten-free mayonnaise.  

Pour the dressing over the broccoli mixture and toss to coat.  Chill until ready to serve.