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Broccoli-Cauliflower-Raisin Salad
Ingredients
- 6 cups broccoli florets
- 3 cups cauliflower florets
- 1/2 cup golden raisins
- 1/3 cup walnut pieces, toasted
- 1/4 cup olive oil or canola oil
- 1/4 cup cider vinegar
- 1 teaspoon honey or sugar
- 1/2 teaspoon dried basil, crushed
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper (optional)
Directions
1. In a saucepan bring 2 inches of water to boiling. Add broccoli, return to boiling. Cook, covered, for 2 minutes or until broccoli is crisp-tender and bright green; drain. Rinse with cold water; drain well.
2. In same saucepan cook cauliflower in water using same method as Step 1.
3. In 2- to 2-12-quart bowl layer half the broccoli, cauliflower, raisins, and walnuts. Repeat layers. Cover and chill. In a screw-top jar combine olive oil, vinegar, 1 teaspoon salt, the honey, basil, black pepper, and red pepper. Cover tightly and shake well. Add dressing just before serving; toss to coat. Makes 10 (2/3-cup) servings.
Nutrition Facts
(Broccoli-Cauliflower-Raisin Salad)
- Servings Per Recipe 10,
- cal. (kcal) 128,
- Fat, total (g) 8,
- sat. fat (g) 1,
- carb. (g) 13,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 2,
- pro. (g) 3,
- vit. A (IU) 340,
- vit. C (mg) 62,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 56,
- sodium (mg) 261,
- Potassium (mg) 351,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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