A favorite lunch: Broccoli Salad with Almond and Chile Dressing

This recipe comes from Whole Foods (one of my favorite resources for great, healthy recipes) and is one of my go-to staples for a quick lunch.  I'll make this on Sunday and then have it ready to go for several weekday lunches.Ingredients: 

• 1/2 cup almond butter
• 1 1/2 tablespoon lemon juice
• 2 tablespoons chopped pitted dates
• 1 tablespoon chopped fresh ginger
• 2 cloves garlic, roughly chopped
• 1/2 teaspoon sea salt or 1 tablespoon reduced-sodium tamari
• 1/2 small serrano pepper (optional), finely chopped
• 1/3 cup water
• 2 heads broccoli, cut into florets and lightly steamed
• 1/3 cup chopped cilantro, plus more for garnish
• 1 1/2 cup mung bean sprouts

Method:In a blender or food processor, purée almond butter, lemon juice, dates, ginger, garlic, salt, pepper and water until smooth. Transfer dressing to a large bowl, add broccoli and cilantro and toss well. Cover and marinate for up to 1 hour, if you like. Arrange bean sprouts on a large platter, top with broccoli, garnish with cilantro and serve.*I usually serve this over brown rice or I add some roasted baby potatoes to make it more substantial.  Easy and delicious!