This broccoli salad recipe is quick and easy to make and take with you to work, school or running errands. After making the entire recipe, put it into smaller 16 ounce food grade containers that you can get at various stores.

Most stores have them in the deli section with various salads or soups in them so they shouldn't be too hard to come by. If the contents of those containers is not something you would eat, get the peanut butter or almond butter at Whole Foods and use those containers.

It would be best to use glass containers, as they are more inert, but I have not found that to be practical. Since the food is cold, there should not be much chance of any BPA (bisphenol A) leaching out into the food.

Broccoli Raisin Salad

Makes 4 servings

1 head of broccoli cut into floweretts

* ½ cups of raisins, soaked 1-2 hours (or dried cranberries unsweetened found at Whole Foods or Harry‘s Farmer‘s Market)

1/4 cup of pine nuts, soaked 4 hours or cashews, soaked 4 hours (but they are cooked to shell them)

* 1/4 of a purple onion (put in freezer for 10 minutes before chopping to reduce tears)

2 stalks of celery