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Broccoli-Cauliflower-Raisin Salad

Makes: 10 servings
Serving size: 2/3cup
Start to Finish 30 mins
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 (g) 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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