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Broccoli & Walnut Salad
Made by: Amanda Figge, Springfield Clinic nutritionist
3 cups roughly chopped broccoli florets
1/2 medium head cauliflower, roughly chopped
1 cup raisins
3/4 cup chopped onions
1 small red bell pepper, seeded and thinly sliced
1/2 cup chopped walnuts
1/4 cup red wine vinegar
1/4 cup olive oil
6 to 12 large lettuce leaves
2 beefsteak tomatoes cut into wedges
In a large mixing bowl, combine the broccoli, cauliflower, raisins, onions, bell pepper, and walnuts. In a separate bowl, whisk together the vinegar and olive oil. Toss with the combined salad ingredients and serve on lettuce leaves with tomato wedges on individual salad plates.
This recipe aired May 9, 2013.