Low-Carb Broccoli and Cauliflower Salad with Radishes

Ingredients

• 4 cups small broccoli flowerets
• 4 cups small cauliflower flowerets
• 1 red bell pepper, stem and seeds removed and cut into small thin strips
• 1 bunch radishes, thickly sliced
• 1/2 cup finely chopped red onion
• 3/4 cup coarsely chopped cashews
• 4 oz. low fat cream cheese, softened
• 3/4 cup low-fat Ranch Dressing
• 1/2 tsp. dill weed
• 1/2 tsp. Spike Seasoning

Directions

1. Set a pot of lightly salted water over high heat, and while it comes to a boil, trim the broccoli and cauliflower into small, easy-to-eat flowerets. Once the water is boiling, add the vegetables, let the water return to a gentle boil, and cook for 1-2 minutes, tasting a piece so you can stop when the crunch is right for you.
2. Pour the broccoli and cauliflower into a colander in the sink right away, then run very cold water over them. Leave them to drain thoroughly while you get everything else ready.
3. Wash the radishes and cut them into slices. Remove the stem and seeds from the red bell pepper, then slice it into small, thin strips. Finely chop the red onion, or slice the green onions. Roughly chop the cashews.
4. Place the softened cream cheese in a small bowl or measuring cup and whisk it until smooth and loose. Add the Ranch dressing, dill weed, and Spike Seasoning, then whisk until the dressing mixture is combined.
5. When the broccoli and cauliflower have drained well, blot them with a paper towel if you want to speed things along, then transfer them to a bowl. Add the radishes, red bell pepper strips, and red onion, and toss gently.
6. Mix in the amount of dressing you want, using enough to make the salad as moist as you like. Add the cashews and toss once more, then season to taste with salt and fresh ground black pepper and serve immediately. If you use salted cashews, you may not need extra salt.
7. If you are preparing the salad ahead, or making more than you plan to eat at once, wait to add the dressing and cashews until just before serving.