I found the recipe for this salad at Pinch of Yum. I made this dish because I wanted to add some variety into my routine and it meet my goal of eating healthier while experimenting with Whole 30 menus. The almond & miso dressing provided a tangy and lower-calorie twist to the typical mayo sauce used on most broccoli salads. It was super easy to assemble and with all of the vegetable roughage in the recipe it filled me up quickly. That added up to a win-win for me at the end of a busy work day! I made one substitution to the original recipe: I used dried strawberries in place of golden raisins. The original recipe lacked nutritional data so I made these calculations based on the ingredients: 197 calories, 8 grams fat, 3 grams carbs, 2 grams protein, 2 grams fiber.
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