With the craziness of schedules starting back up for young families, my goal is to post one salad a week for through the next school year. These salads will be make-ahead dishes that you can grab-and-go and will last a few days in the fridge. Therefore, you have no excuse for not having something healthy on hand for a snack or meal- whether for you or your kids 🙂

Broccoli is inexpensive as are white beans. This dish is packed full of fiber and has some protein and healthy fats as well to keep your tummy full. You can eat it ‘as is’ for a snack or always add in some chicken or turkey to make this a perfect lunchtime meal.

• 1 head broccoli, chopped

• 1/4-1/3 cup (depending on its strength and your preference!) purple onion, diced

• 1 cup white beans

• 3 tablespoons extra virgin olive oil

• 1 tablespoon red wine vinegar

• 1 good squeeze of an orange

• 2 teaspoons minced garlic

• 1 teaspoon honey

• Salt and pepper to taste

Place oil, vinegar, OJ, garlic, honey, and s&p into a medium bowl. Whisk together. Add in broccoli, beans and onion. Mix together to coat and then place in fridge to chill. This is best served after sitting for a couple of hours and is even better the next day since the flavors marry and the broccoli absorbs the oil, vinegar, and juice.