Great for an outside B-B-Q
From: Bevee — May 25, 2010
6 cups broccoli florets
3 cups cauliflower florets
1/2 cup golden raisins
1/3 cup walnut pieces, toasted
1/4 cup olive oil or canola oil
1/4 cup vinegar
1 tsp. honey or sugar
1/2 tsp. dried basil, crushed
1/2 tsp. ground blsack pepper
1/4 tsp. crushed red pepper (optional)
1. In a saucepan bring 2 inches of water to boiling. Add broccoli, return to boiling. Cook covered for 2 minutes or until broccoli is crisp-tender and bright green; drain. Rinse with cold water; drain well.
2. In same saucepan cook cauliflower in water using same method as in step 1.
3. In 2- to 2-1/2 quart bowl layer the broccoli, cauliflower, raisins and walnuts. Repeat layers. Cover and chill, in a screw-top jar combine olive oil, vinegar, 1 tsp salt, the honey, basil, black pepper, and red pepper. Cover tightly and shake well. Add dressing just before serving; toss to coat.