Move over, potato salad—Marinated Broccoli-Tomato Salad is stealing your spot. A bountiful broccoli-tomato salad with cheesy goodness in every bite.
What You Need
Original recipe yields 8 servings
6 cups broccoli florets, coarsely chopped
1 cup cherry tomatoes, halved
1 cup KRAFT Natural Three Cheese Crumbles
1/2 cup thinly sliced red onions
2 Tbsp. PLANTERS Sunflower Kernels
1 Tbsp. poppy seed
1/2 cup KRAFT Lite Raspberry Vinaigrette Dressing
1 Tbsp. sugar
2 tsp. GREY POUPON Dijon Mustard
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Let's Make It
Combine first 6 ingredients in large bowl.
Mix remaining ingredients until blended. Add to broccoli mixture; toss to coat.
Refrigerate 4 hours.
Substitute 1/4 cup toasted PLANTERS Slivered Almonds for the sunflower kernels.
This flavorful salad can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.