Broccoli and Walnut Salad
(From: A WOMEN'S VIEW magazine Spring 2018)
Ingredients
3 cups chopped broccoli florets
1/2 medium head cauliflower chopped
1 cup raisins
3/4 cup chopped onions
1 small red bell pepper seeded and thinly sliced
1/2 cup chopped walnuts
1/4 cup red wine vinegar
1/4 cup olive oil
6 to 12 large lettuce leaves
2 beefsteak tomato into wedges (we use cherry tomatos halved or quartered directly into the salad)
Directions
In a large mixing bowl, combine broccoli, cauliflower, raisins, onions, bell pepper and walnuts. In a separate mixing bowl, whisk together the vinegar and olive oil. Toss the ingredients and serve on lettuce leaves with tomato wedges on individual plates. Serves six.
271 calories, 16 g fat, 0 mg cholesterol, 37 mg sodium, 32 g carbohydrates