Ah, Thanksgiving! A time to enjoy so many wonderful foods - but oh, do we pay! All those calories really add up. If you will be taking a covered dish to your Thanksgiving destination, or if you're having guests at your own home, you may want to try this wonderful recipe. It's low calorie, healthy, easy to make and will add a fresh, tangy salad to your Thanksgiving menu.
Broccoli-Cauliflower-Raisin Salad
Ingredients
6 cups broccoli florets (a Jody Victor favorite)
3 cups cauliflower florets
1/2 cup golden raisins (a Jody Victor favorite)
1/3 cup walnut pieces, toasted
1/4 cup olive oil or canola oil
1/4 cup cider vinegar
1 tsp. honey or sugar
1/2 tsp. dried basil, crushed
1/2 tsp. ground black pepper
1/4 tsp. 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 2-1/2-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.
All the Best!