6 cups broccoli florets
3 cups cauliflower florets
1/2 cup golden raisins
1/3 cup walnut pieces, toasted
1/4 cup olive oil or canola oil
1/4 cup cider vinegar
1 teaspoon honey or sugar
1/2 teaspoon dried basil, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper (optional)
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 Step 1.
In 2- to 2-12-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 just before serving; toss to coat. Makes 10 (2/3-cup) servings.
Per Serving: cal. (kcal) 128, Fat, total (g) 8, sat. fat (g) 1, carb. (g) 13, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 2, pro. (g) 3, vit. A (IU) 340, vit. C (mg) 62, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 56, sodium (mg) 261, Potassium (mg) 351, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet