1 Tbsp. Splenda
1/3 cup red wine vinegar
1/2 cup extra virgin olive oil
1 tsp. red onion (finely chopped)
1 tsp. lemon juice
1/2 tsp. poppy seeds
Whisk all of the dressing ingredients thoroughly, by hand, in a small bowl and set aside.
Broccoli Walnut Salad Mix:
5-6 cups broccoli florets (rinsed and roughly chopped)
1 medium head of cauliflower – any color* (rinsed and roughly chopped)
2 cups raisins
1 medium red pepper (thinly sliced & chopped)
1-1/2 cups of red onion (diced)
1 cup walnuts (chopped)
In a large bowl, toss together the above salad mix ingredients. Next, slowly drizzle the salad dressing (whisking again prior to adding, if necessary) over the top of the salad, mixing in and tossing together thoroughly, with a salad serving spoon and fork.
Serving Suggestion: About 1/4 cup of the chopped walnuts can be set aside to add to the top of this wonderful Broccoli and Walnut Salad, prior to serving. Enjoy watching it disappear like magic, by your family and friends!
Karen’s Note: *I used a very colorful cheddar cheese colored cauliflower for this recipe and even though my husband said, “What kind of cauliflower is that?” It turned out to be a very desired salad dish (even on the end of the hard-to-reach buffet counter at my Sister’s house on Easter Sunday :)).