My take on classic broccoli salad uses the entire veggie, from florets to stem, and gets tossed with curly kale, toasted walnuts and dried cherries in a light, creamy dressing
Spinach and butter lettuce are tossed with green onions, basil and mint. Finished off with garbanzo beans, avocado and grilled chicken all in a tangy red wine and Za'atar dressing.