Cauliflower & Artichoke Salad

Montana Heart Song's Note:

Fresh cauliflower and canned artichoke hearts with Splenda and lemon juice and mayo or Miracle Whip and a dollop of Spinach dip. If you want some color shred one carrot in long shreds. Sometimes I do, sometimes I don't. ( I shake in a bag. ) Fast!

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 4 cups cauliflower , sliced thin
• 1 (15 ounce) can water-packed artichoke hearts , drained, chopped
• 1 (3 ½ g) packet Splenda sugar substitute
• 1 tablespoon lemon juice
• 1 carrot , shredded (optional)
• ¼ cup white onion , diced (optional)
• ½ cup mayonnaise or ½ cup Miracle Whip
• 1 ½ tablespoons tostito spinach dip

Directions:

1. Put the cauliflower and artichoke hearts in a bowl.
2. Sprinkle the packet of Splenda over the vegies, turning with a spoon while sprinkling. Add the lemon juice the same way. Orrr --
3. You can place the vegies in a gallon plastic bag and sprinkle and shake shake shake.
4. Add the shredded carrot and onion if you wish. Stir or shake.
5. Add the dressing and spinach dip and stir or shake.
6. Cool until serving.