- 1 1/2 pounds raw broccoli, trimmed, with crowns cut into florets (see note)
- 1/4 red onion, thinly sliced into half-moons
- 1/2 cup Thompson raisins
- 1/2 cup sunflower seeds
- 1 cup cherry tomatoes
- 1 cup reduced-fat Vegenaise
- 2 tablespoons sugar
- 2 tablespoons red wine vinegar
In a large bowl, combine broccoli florets, onions, raisins, sunflower seeds and cherry tomatoes.
Mix together Vegenaise, sugar and red wine vinegar until dressing is combined. Toss with remaining ingredients.
The weight given is for trimmed florets.