Marinated Broccoli-Tomato Salad

Submitted by Backwoods Foodie

"This is a wonderful and refreshing salad. I have brought it to work for functions and it always goes fast with people asking for the recipe! The recipe is from a KRAFT magazine a few years ago. Cooking time does not include chilling time."

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 12

ingredients

• 6 cups broccoli florets, coarsely chopped
• 1 cup cherries or 1 cup grape tomatoes, halved
• 1 cup shredded colby-monterey jack cheese
• 1⁄2 cup thinly sliced red onion
• 2 tablespoons sunflower seeds
• 1⁄2 cup kraft light raspberry vinaigrette dressing
• 2 teaspoons Dijon mustard
• 1 tablespoon sugar

directions

1. 1. Combine first six ingredients in a large bowl.
2. 2. Mix remaining ingredients in a small bowl until combined; add to broccoli mixture and toss to coat.
3. 3. Refrigerate for 4 hours before serving.

Reviews

[ElizabethKnicely]

This was a super simple salad to throw together in the morning and have ready by lunch time. It has a very nice sweet/tangy flavor that pared well with the broccoli and tomatoes. I diced up my red onion to keep the pieces small, but followed everything else as written. It was a very refreshing side salad that I served with your Recipe #408423 for lunch today. Thanks for another great lunch addition Backwoods Foodie! Made for PAC Spring 2014.