CookingWithPam NOTE: Substituting cottage cheese for some of the mayonnaise cuts the fat and calories in this recipe considerably. (You can cut them even more if you're able to tolerate nonfat cottage cheese and mayonnaise.)

You can perk up this salad by stirring in 1/2 cup golden raisins; just be sure to consider the addition 1/2 Fruit Exchange per serving if you do.

For an even sweeter taste (without adding extra calories), substitute carrots for some of the broccoli or cauliflower.
 

From the Chapter 12:
Broccoli-Cauliflower Slaw

Yield: 8 servings

4 cups raw broccoli flowerets
4 cups raw cauliflower
1/2 cup Hellmann's or Best Foods Real Mayonnaise
1 cup cottage cheese, 1 percent fat
3 tablespoons tarragon vinegar
1 tablespoon balsamic vinegar
1/8 cup brown sugar, packed
3 tablespoons red onion

Put the broccoli and cauliflower in a food processor and pulse-process until the consistency of shredded cabbage. Pour into a bowl. Place the remaining ingredients in the food processor and process until smooth. Pour the resulting dressing over the broccoli-cauliflower mixture and stir. Chill until ready to serve.

Nutrient Analysis (per serving):
Calories: 116.80
PCF Ratio: 19-42-39
Protein per serving: 5.77 g
Carbohydrate per serving: 13.16 g
Fat per serving: 5.43 g
Sat Fat: 0.94
Sodium: 245.54
Fiber: 1.25
Exchange Approximations: 1 Misc. Carb, 1 Fat