Bodacious Broccoli Summer Salad
1 large head cauliflower
equivalent amount broccoli (or more if you like broccoli better...)
1 16oz bottle of vegan Italian dressing (I use Kraft Fat-Free Italian because its good & I'm into that low-fat stuff)
1/2 cup slivered almonds
1 small can water chestnuts
Okay, here's what you do.
Cut or snap the cauliflower and broccoli into bite-sized pieces and put them in a big Tupperware-type bowl.
In a frying pan, toast the almonds over medium heat until they're a light brown color (this really makes the recipe taste better, so don't skip it!) Let em cool, and put into the big bowl.
After you drain the water chestnuts, add them to the bowl. You can slice them or quarter them, just add them howe'ver you want.
Then, pour that whole bottle of dressing over the mix! Stir it up, cover it and put it in the fridge for about 24 hours (I've eaten it after just 12, though).
It serves a big bunch of people, its crunchy, fresh, healthy, zesty and a delicious way to eat some raw veggies!
I've taken this to meat-and-potatoes potlucks and had it disappear! Our 9-year old asks for seconds! You can't go wrong with this recipe, and once you tweak it to find your own style, its an easy way to be healthy and vegan-rific!