The only thing I changed is that I made my own raspberry vinaigrette and it is really yummy! I had some raspberry vinegar left that I made for my craft show so I used that...it is soooooo yummy! (I have included the recipe for the raspberry vinaigrette and the end of this recipe).
Enjoy!
hugs,
peg
Marinated Broccoli Tomato Salad
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 (or make your own...recipe below)*
2 tsp. GREY POUPON Dijon Mustard
1 Tbsp. sugar
MIX broccoli, cherry tomatoes, cheese, onions, sunflower kernels and poppy seed in large bowl.
STIR together dressing, mustard and sugar until well blended. Pour over broccoli mixture; toss to coat. Refrigerate at least 4 hours or overnight.
http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=107794
Recipe source: The-Apple-Dumpling-Gang yahoo group, submitted by KIM.
* Raspberry Vinaigrette
1/2 cup vegetable oil
1/4 cup Raspberry Vinegar
4 tsp. sugar
2 tsp. Dijon mustard
In a small bowl or jar with tight-fitting lid, combine all ingredients. Mix or shake well. Store in the refrigerator.
YIELD: about 3/4 cup.
Recipe source: Taste of Home Magazine