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Ingredients Jump to Instructions ↓

  1. 1-1/2 cups fresh broccoli florets

  2. 1/2 cup fresh cauliflowerets

  3. 1/2 cup sliced carrots

  4. 1/4 cup water

  5. 1 cup cubed cooked chicken

  6. 6 cherry tomatoes, halved DRESSING:

  7. 2/3 cup canola oil

  8. 1/3 cup red wine vinegar

  9. 2 teaspoons honey

  10. 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil

  11. 1/2 teaspoon salt

  12. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a large covered saucepan, steam broccoli, cauliflower and carrots in water for 2-3 minutes; drain. Place in a bowl; add chicken and tomatoes. Combine dressing ingredients; pour over salad. Cover and chill for at least 4 hours, stirring occasionally. Drain before serving. Yield: 4 servings.

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