Peggy'S Broccoli Salad

• 2 bunches broccoli (Crowns can be substituted if you prefer just using the florets)
• 1 red onion
• 1/4 cup light mayonnaise
• 1/4 cup red wine vinegar
• 1/4 cup Splenda granular (sugar substitute)

1. Cut up Broccoli into small pieces. If you do not like the stalks they can be removed and only use the florets. Place broccoli into your serving bowl that has a lid.
2. Slice the red onion into thin circles. Pop the layers of the onion out so the circles are separated. Place in bowl with the broccoli.
3. In a separate bowl mix the remaining ingredients. Use a fork or a whisk to make sure everything is thoroughly combined. Pour dressing over the broccoli and onions.
4. Cover the container securely with the lid and shake well.
5. The salad can be served immediately. I prefer to let it chill overnight and serve it right from the refrigerator. If you get a chance while it is chilling flip the container over at least once so that the dressing can fully coat all of the vegetables. Shake again before serving.
6. Enjoy.

broccoli, red onion, light mayonnaise, red wine vinegar, splenda

Taken from www.food.com/recipe/peggys-broccoli-salad-175143 (may not work)