Broccoli and asparagus salad

I had a version of this at a Whole Foods in LA but changed it up a bit to suit our tastes; the store bought one had bacon in it which I've omitted.

You'll need:

2 heads of broccoli, cut into bite-size pieces
1 bunch of asparagus, cut into bite-size pieces
1/2 cup slivered almonds, toasted
1/2 cup red onion, diced
1/2 cup mayo or substitute (I used vegan canola mayo, only 35 calories per tbsp!)
1/4 cup red wine vinegar
1 tbsp sugar
1/4 tsp salt
1/4 tsp black pepper

Bring a large pot of salted water to a boil. Add broccoli and asparagus to boiling water and cook for 3 minutes. Immerse in ice water or run cold water over it until it is no longer hot. This will keep the veggies bright green and crispy. Drain well.

Whisk together mayo, vinegar, sugar, salt and pepper for your dressing.

In a large bowl combine almonds, veggies and onion. Pour dressing over and toss.

We ate this with some broiled burgers.