from Sharon Brown & Michelle LaFever
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INGREDIENTS
Salad
Approx. 6 cups of chopped broccoli crowns
Approx. 1 cup of chopped red onion
Approx. 1 cup of copped raw walnuts or almonds
Mix together in a large bowl and set aside.
Dressing
2 large eggs
1 1/4 tsp salt
1 tsp dry mustard
1 3/4 cup canola oil, divided
3 Tbsp fresh lemon juice
2 Tbsp agave
2 cloves garlic
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PREPARATION
1. Put eggs, salt, dry mustard and 1/2 cup of oil in the food processor.
2. Process on medium speed until thoroughly blended. Scrape down the sides.
3. While running the processor, add lemon juice through the feed tube. Then slowly add the remainder of oil in a steady stream through the feed tube while processor is running. Then add agave and crushed garlic while processor is running.
4. Continue to process until the mayonnaise has thickened.
5. Refrigerate the mayonnaise for 4 hours before mixing the salad.