1 small head broccoli
1½ cups cooked whole wheat elbow macaroni
⅓ cup raisins
1 green onion, white and green parts, thinly sliced
⅔ cup sour cream
1 tablespoon plus 1 teaspoon apple cider vinegar
1 tablespoon honey
1 teaspoon yellow mustard
½ teaspoon kosher salt
1. Remove the thick stems from the broccoli and discard (or save to use in another meal). Slice the florets into bite-size pieces.
2. In a large bowl, combine the broccoli, macaroni, raisins and green onion.
3. In a small bowl, whisk together the sour cream, vinegar, honey, mustard and salt. Pour over the macaroni mixture and stir until well combined. Store in the fridge in an airtight container for up to five days.