Vegan Paleo Broccoli Cashew Salad
gluten
free
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1
Drain the cashews and place into a small food processor (mine is 3 cups.)
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2
In a large bowl combine the broccoli, red onion, cilantro, bacon and cranberries.
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3
Stir in the dressing until the salad is evenly coated. Cover and refrigerate for at least one hour to let the flavors develop.
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4
Just before serving, mix in the sunflower seeds and cashews and DEVOUR!
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Full recipe &
nutritional value on foodfaithfitness.com
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