Sweet grape tomatoes, red onion, broccoli, cheese and sunflower seeds drizzled with a tangy raspberry vinaigrette.
5 cups broccoli florets
1 cup grape tomatoes, halved
1 cup Colby and Monterey Jack shredded cheese blend
1/2 cup red onion, thinly sliced
2 tablespoons sunflower kernels
8 ounces raspberry vinaigrette salad dressing
2 teaspoons dijon mustard
1 1/2 tablespoons sugar
1 tablespoon poppy seeds
Combine broccoli, tomatoes, cheese, onions and sunflower kernels in a large bowl.
Add the salad dressing, mustard, sugar and poppy seeds.
Toss to coat.
Refrigerate at least 5 hours or overnight.