Our standard is simple: No antibiotics, ever.
Animals deserve to be handled with care and respect.
Are GMO ingredients good or bad? The jury is out, so we took them out.
This colorful, crunchy, bold salad is adapted from a recipe by cookbook author Melissa Clark. As the raw broccoli “cures” under a shower of hot, garlicky oil, it becomes bright green and softens just enough. The addition of prosciutto, roasted red peppers and onions helps make this a light, Whole30-approved meal all on its own. The salad should sit for one hour before serving, though it can also be made two days ahead and refrigerated.
Serves 4 | Total Time: Less Than 15 Mins
