"One of the nicest things in life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."
~ Luciano Pavarotti

Broccoli & Cauliflower Salad

Keep this in the fridge for a snack, salad or side dish.

Broccoli - 1 bunch
Cauliflower - 1 head
Carrot - 1 medium
Purple Onion - 1 small
1/4 c. - Low Fat Cheese shredded
4 tbsp. - Lite/Low fat Ranch Dressing
2 tbsp. Light Mayonnaise
1 tsp. Splenda (optional)

Optional (not include in nutritional info):
2 tbsp. Real Bacon Bits
1 cup grape or cherry tomatoes (cut in half)
Any other crisp raw Veggies that you like

Directions

Break Broccoli and Cauliflower into small flowerets. Dice tender parts of stems into bite size pieces, discard the ends of the stems and any parts you don't wish to use.

Slice onion in half length-wise, slice each half into very thin slices (use as much or as little as you wish.)

Shred or very thinly slice the carrot.

Toss all vegetables, cheese and bacon bits (if using) in a large bowl.

Add Dressing, Mayo and Splenda (if using) and toss well. If dressing seems too thick you may wish to add a few drops of water.

This recipe provides a very lightly dressed salad. You can add more dressing or mayo if you wish, but the amount in the recipe is enough to flavor the veggies and keep them from being completely dry.

This is best if allowed to marinate for a few hours or over night but can be eaten right away.

Number of servings is estimated based on average size heads of broccoli and cauliflower.

Number of Servings: 10

Nutritional Info

Calories: 62.2
Total Fat: 2.0 g
Cholesterol: 1.8 mg
Sodium: 140.9 mg
Total Carbs: 9.1 g
Dietary Fiber: 3.6 g
Protein: 4.0 g

Weight Watchers Points: .69