Email to Athena Schrank      

Recipe Categories: hellochang's HOME PAGEAntipasto AuGratin Bake Balls Bars Beef Biscotti Bread Brownies Bruschetta Burritos Cake Canapes CandyPops Caramels Casserole Cereal Cheese Cheesecake Chicken Chili ChocolateCandy Coleslaw Compote Cookies CornDogs CornSticks Couscous Creme Crostini Crumble Cupcakes Cups Custard Dijon Dip Divan EggRolls Eggs Enchiladas EndiveLeaves Fish Frittata Fruit Fudge Gelatin Granita Gravy Ham Hamburgers Ice IceCreamSoda Jam Jell-O Kabobs Kringla Lamb Lasagna Lemonade Licorice LoMein Macaroni Macaroons Madeleines Manicotti Meatballs MeatLoaf Meringues Mimosas Minestrone Muffins Nachos Nuts Paella Parfaits Pasta Pate Peppermint Pfefferniiesse PhylloBundles Pie Pilaf Pinwheels Pitas Pizza Popcorn Pork Potatoes PotRoast Primavera Pudding Pumpkin Quesadillas Quiche Ranchero Ratatouille Ravioli Ribs Risotto Roll-Ups Rolls Rugelach Salad Salsa Sandwiches Sauce Sausage Saute Scallops Shortcake Shrimp Skillet Smoothies SnackMix Soup Spaghetti Spread Stacks Steak Stew StickyBuns Stir-Fry Strata Stuffing Syrup Tacos Tarts Tenderloin Tiramisu Torte Tortellini Tortillas Toss Trifle Truffles Turkey Vegetables Verde Wraps

Marinated Broccoli-Tomato Salad




Source of Recipe


Kraft Food & Family






Recipe Introduction


During the holidays, friends and family travel a long way to be with us, so I hate being stuck in the kitchen. I find last-minute salads stressful - that's why I love this recipe. It actually tastes best when made ahead of time so the broccoli and tomatoes can absorb the flavor of the dressing.





List of Ingredients



• 6 cups broccoli florets, broken into small pieces
  
• 1 cup cherry tomatoes, halved
  
• 1 cup Kraft Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese Crumbles
  
• 1/2 cup thinly sliced red onions
  
• 2 Tbsp. Planters Sunflower Kernels
  
• 1 Tbsp. poppy seed
  
• 1/2 cup Kraft Light Raspberry Vinaigrette Reduced Fat Dressing
  
• 2 tsp. Grey Poupon Dijon Mustard
  
• 1 Tbsp. sugar
  






Instructions



1. MIX broccoli, cherry tomatoes, cheese, onions, sunflower kernels and poppy seed in large bowl.
   
2. STIR together dressing, mustard and sugar until well blended. Pour over broccoli mixture; toss to coat. Refrigerate at least 4 hours or overnight.
   






Final Comments


Makes 8 servings, 1 cup each.