COLORFUL CAULIFLOWER BUFFET SALAD JOANNA LUND Party Fare p.90
Serves 8 (1/2 cup)
2-1/4 cups fresh cut cauliflower 2-1/4 cups fresh cut broccoli 1/2 cup chopped onion 1/2 cup raisins 2 tablespoons Hormel Bacon Bits 1/2 cup Kraft fat-free mayonnaise 2 tablespoons vinegar Sugar substitute to equal 2 tablespoons sugar
In a large bowl, combine cauliflower, broccoli, onion, raisins, and bacon bits. In a small bowl, combine mayonnaise, vinegar, and sugar substitute. Add mayonnaise mixture to vegetable mixture. Mix well to combine. Cover and refrigerate for at least 1 hour. Gently stir again just before serving.
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