Colorful Broccoli Salad

I have two new habits I'm building this month:  have at least one green vegetable with every dinner (we do most nights anyway, but this means when we have pizza we also have a salad -- that sort of thing) and make at least one dinner per week that is the level of healthfulness Simran has been living by.  This essentially translates to eating mostly fruits, vegetables, and whole grains, and avoiding oil, salt, added sugar, and animal products.  In the next month she will be eating less strained baby food and more of what Sameer and I eat (but pureed), and I don't want her diet to immediately suffer from that.  She'll have plenty of time to acquire a taste for chocolate cake and bricks of cheese when she's older.

Since I'm not used to cooking at quite this level of healthiness, most of my initial Simran-level recipes will be coming from Caldwell Esselstyn's Prevent and Reverse Heart Disease (Dr. Esselstyn works at the Cleveland Clinic and is a leader in using nutrition to cure and prevent things like heart disease) and Joel Fuhrman's Disease-Proof Your Child (Dr. Fuhrman is to kids what Dr. Esselstyn is to heart disease patients -- eats by the same basic rules, but with more allowance for healthy fats from things like avocado, nuts, and small amounts of oil, as well as small amounts of dairy).

Today's Colorful Broccoli Salad comes from Dr. Esselstyn's book.  This recipe is how I learned that I like bok choy.  To make a full meal tonight, I'm pairing it with Confetti Twice-Baked Potatoes from the same book.

Ingredients
2 bunches broccoli, florets in small pieces, stems sliced
2 large onions, quartered and separated
1 red bell pepper, seeded and chopped (1 cup)
3 pieces bok choy, chopped in 1-inch sections, including both white and green parts (I tend to use the entire bunch, just because I don't have any other meals planned that would use it)
4 green onions, sliced
1/4 cup rice vinegar
2 tbs nutritional yeast
1 tsp mustard, any kind
juice and zest of 1 lime

Directions

1. Steam broccoli until just tender and bright green, remove from heat, and put in a large bowl.

2. While broccoli is steaming, spread onions on a baking sheet and broil until browned on one side, watching carefully. Turn and brown other side. Remove and scrape into bowl with broccoli.

3. Add peppers, bok choy, and green onions to broccoli.

4. Mix vinegar, nutritional yeast, mustard, lime juice, and zest in a small bowl and pour over broccoli. Chill before serving.