4 cups (2-pounds) broccoli florets or broccolini, washed
1/4 cup minced red onion
2 Tbsp. Splenda
2 Tbsp. cider vinegar
2 Tbsp. low-fat mayonnaise
2 Tbsp. sunflower seeds salted and roasted
3 Tbsp. seedless raisins
Chop broccoli florets or broccolini. Set aside.
Whisk together remaining ingredients in medium bowl. Add broccoli and toss to coat. Chill until ready to serve.
1=1/2 cup low fat mayonnaise
1/3 cup Splenda
3 Tbsp. finely chopped sweet onion 2 tsp. lemon juice
1 Tbsp. white wine vinegar
1/4 tsp, celery seeds
3/4 tsp. salt
1/4 tsp. black pepper
1 bag (8 cups) prepared shredded cabbage cole slaw mix
1/2 cup shredded carrots
Blend mayonnaise, Splenda, onion, lemon juice, vinegar, celery seed, salt and pepper in large bowl.
Add cole slaw mix and carrots, stir well.
Chill for two hours, stir again just before serving.