Broccoli & Cauliflower Salad
Keep this in the fridge for a snack,
salad or side dish.
Number of Servings: 10
Weight Watcher points: 1
Broccoli - 1 bunch
Cauliflower - 1 head
Carrot - 1 medium
Purple Onion - 1 small
1/4 cup - Low Fat Cheese shredded (Cheddar, Parmesan, etc.)
4 tbsp. - Lite/Low fat Ranch Dressing (Wish Bone Just 2 Good!)
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 if needed)
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
