Cauliflower-Broccoli-Raisin Salad

Recipe By: JoAnna M. Lund with Barbara Alpert

2 Points per serving

2 1/4 cups fresh cauliflower florets

2 1/4 cups fresh broccoli florets

1/2 cup chopped onion

1/2 cup raisins

2 tablespoons Hormel Bacon Bits

1/2 cup Kraft fat-free mayonnaise

2 tablespoons white vinegar

Sugar substitute to equal 2 tablespoons sugar

"This wonderful salad scored a home run with my son Tommy and me. Of course, it struck out with Cliff. If I left out the broccoli, he might give it a shot."

1. In a medium bowl, combine cauliflower, broccoli, onion, raisins, and bacon bits. In a small bowl, combine mayonnaise, vinegar, and sugar substitute. Pour mayonnaise mixture over vegetable mixture. Mix well to combine. Cover and refrigerate at least 2 hours. Gently stir again just before serving.

Yield: "4 cups"

Serves 8 (1/2 cup).

Serving size (1/2 cup)

According to the cookbook: Per serving: 81 Cal, 1g Fat, 3g Pro, 15g Carb, 163mg Sod, 1g Fib

Healthy Exchanges: 1 1/4 Vegetable, 1/2 Fruit, 18 Opt. Cal.

Diabetic Exchanges: 1 1/2 Vegetable, 1/2 Fruit

Weight Watcher Points: 2

Source: "HELP: Healthy Exchanges Lifetime Plan, page 238" Copyright: "Healthy Exchanges, Inc. 1996; ISBN 0-399-14164-2"

NOTES : Shared by Pamela S. on 11/2/99