Chopping a Low Carb Broccoli-Cauliflower salad and pounding the keyboard!
I’m writing another script, getting my daughter packed up for college, and making a traditional treat for tonight’s dinner. This salad has been a favorite in our family for many years. It just “says” summertime, with it’s crunchy elements and sweet-tangy dressing. Years ago we made the dressing for this salad with sugar. We didn’t have a clue about low carb eating. In recent times, we started using splenda as the sweetener and, with that one change, the Low Carb Broccoli-Cauliflower salad was born. This recipe makes enough to serve a whole bunch of people, or to use as a light dinner by adding some fish or chicken.
Here’s the recipe:
Chop up these ingredients and put in a large bowl:
1 Cauliflower (cut in small pieces)
A matching amount of Broccoli (cut in small pieces)
1/2 pound sliced mushrooms (can be chopped a bit)
1 small purple onion (chopped)
1-2 stalks celery (sliced and chopped)
2-3 Tablespoons golden raisins
1/4 cup sliced almonds
Make this dressing:
1 cup light olive oil
1/2 cup white wine vinegar
1/2 cup Splenda
1 T. Italian seasoning
2 tsp. dry mustard
1 tsp. salt
Pour dressing on salad and toss to coat the pieces.
Chill for 3 hours.