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 If you're making this recipe as a side salad and you're concerned about left-overs, only add the dressing to the portion that you'll use today. The remaining (undressed) salad will stay crisp in the fridge for 3-5 days. |
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| Ingredients: | |||||
| 1 bunch | fresh broccoli | ||||
| 1 bag (8 oz.) | julienne (matchstick) carrots | ||||
| 3/4 c. | raisins, plumped | ||||
| 1/2 c. | sunflower seeds | ||||
| 1 c. | white cheese crumbles (or curds) | ||||
| 1/2 c. | french dressing | ||||
| Directions: | |||||
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To plump raisins, cover raisins with water in a small microwave safe bowl. Microwave on high for 1-2 minutes. Set aside.
Rinse and chop broccoli. Drain raisins. Toss broccoli, carrots, plumped raisins, sunflower seeds, cheese, and french dressing in a large bowl. Serve immediately. Hint: to turn this salad into a complete meal, just add some cooked diced chicken! Of course, then this recipe will only serve 4 people. |
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