Summer salad with Apple Cider vinegar dressing

Summer is here, my favorite time of the year. When the temperature is too high to cook over a hot stove I make this crunchy and nutritious salad. This recipe fills a 3-quart casserole dish. 

I make this salad every Sunday evening for a weeks worth of salads (serves 2). The phytochemical found in these vegetables keep your body healthy and help fight disease. Plus, pumpkin seeds are rich in magnesium and zinc, which your body needs for a healthy heart and immune system. 

Salad Ingredients:

• 1 English cucumber
• 5 stalks of celery, chopped
• 1 cup grape tomatoes, quatered
• 1 cup baby peppers, chopped
• 1 can organic garbanzo beans, drained
• 2 cups broccoli florets, steamed
• 1/4 cup organic pumpkin seeds, shelled

Dressing Ingredients:

• 1/3 cup extra-virgin olive oil
• 1/4 cup apple cider vinegar
• 2 teaspooons Dijon mustard
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Place all the dressing ingredients in a bowl, beat for 10 seconds,pour over the salad. Refrigerate and serve.