Recipe: Broccoli Cauliflower Raisin Salad for Two

BROCCOLI CAULIFLOWER RAISIN SALAD FOR TWO

"Broccoli salad is always a popular bring-along. We added cauliflower for a little dazzle and bumped up the flavor with a new sweet spicy honey and cider vinegar dressing."

1 1/2 cups broccoli florets
3/4 cup cauliflower florets
2 tablespoons golden raisins
2 tablespoons walnut pieces, toasted
FOR THE VINAIGRETTE:
1 tablespoon olive oil
1 tablespoon cider vinegar
1/4 teaspoon honey
1/4 teaspoon dried basil, crushed
1/8 teaspoon ground black pepper
1/8 teaspoon crushed red pepper

In a saucepan bring 2 inches of water to boiling. Add broccoli, return to boiling. Cook, covered, for 2 minutes or until broccoli is crisp-tender and bright green; drain. Rinse with cold water; drain well.

In same saucepan cook cauliflower in water using same method as for the broccoli.

In 2- to 2-1/2-quart bowl layer half the broccoli, cauliflower, raisins, and walnuts. Repeat layers. Cover and chill.

In a screw-top jar combine olive oil, vinegar, 1 teaspoon salt, the honey, basil, black pepper, and red pepper. Cover tightly and shake well.

Add dressing to the vegetables just before serving; toss to coat.

Makes 1 1/3 cups (2 servings, 2/3 cup each)
Source: Better Homes and Gardens magazine, May 2007