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