Farmer's Market Salad with Raspberry Vinaigrette

• 2 cups cauliflower florets, cut small
• 2 cups broccoli florets, cut small
• 14 cup chopped red bell pepper
• 4 green onions, chopped
• 1 tomatoes, chopped
• 1 yellow tomatoes, chopped
• 1 cup coarsely chopped fresh mushrooms
• 1 tablespoon chopped fresh basil
• 14 cup apple cider vinegar
• 14 cup raspberry vinegar
• 1 teaspoon balsamic vinegar
• 3 teaspoons Splenda sugar substitute (or to taste)

1. Steam cauliflower and broccoli 7 minutes; immerse into ice water; drain.
2. Combine cauliflower, broccoli, red bell pepper, green onions, tomatoes, and mushrooms in mixing bowl.
3. Stir together basil, vinegars, and Splenda.
4. Adjust Splenda to taste.
5. Pour dressing over salad and allow to sit at least 30 minutes, stirring occasionally.

cauliflower, broccoli florets, red bell pepper, green onions, tomatoes, yellow tomatoes, fresh mushrooms, fresh basil, apple cider vinegar, raspberry vinegar, balsamic vinegar, splenda sugar substitute

Taken from www.food.com/recipe/farmers-market-salad-with-raspberry-vinaigrette-31531 (may not work)