Easy to make; always a favorite. Cauliflower adds extra nutrients and color to this lite-version of broccoli salad. Serve with grilled fish or chicken or take on a picnic or to a potluck. Make early; keeps in refrigerator up to 4 days.

1/3 cup mayonnaise
1 tablespoon rice or wine vinegar
1/2 tablespoon sugar
1/4 to 1/2 teaspoon turmeric, if desired
2 green onions, sliced
2 cups fresh cauliflower pieces
2 cups fresh broccoli pieces
3/4 cup dried cranberries
1/2 cup toasted pumpkin seeds

1. Combine mayonnaise, vinegar, sugar and turmeric in 1-1/2-quart serving bowl; mix until blended.

2. Add remaining ingredients; mix well. Cover and refrigerate until served.

About 6 Servings

TIPS < For turmeric, substitute salt and pepper or other favorite vegetable herbs such as thyme, tarragon or basil.
< One tablespoon finely chopped onion can be substituted for green onion.
< Sugar substitute or agave syrup can be used for sugar.