This salad combines several flavors and texture to give your tongue a little dance! I initially made this as a green salad for lunch, but when I realized the toppings were the best, I eliminated the lettuce. Make it ahead and refrigerate overnight for more intense flavor.
1 head broccoli
4 carrots
2 tomatoes
1/4 c. dried cranberries
2 T. hemp seeds
2 T. sliced or crushed almonds
2 to 4 T. raspberry vinaigrette salad dressing
Cut florets from broccoli. Slice each floret at least in half, and if large, in quarters. Peel carrots and slice very thinly (I used a mandolin). Dice tomatoes.
Place all ingredients in a large bowl. If making ahead, use a bowl with a tight-fitting lid. Toss or shake until dressing completely covers all vegetables.
Refrigerate at least 30 minutes or overnight.
Variation: Add 1/2 block extra firm tofu, diced.
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