PCC Broccoli Waldorf

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  • 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.

Special notes:

The weight given is for trimmed florets.

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