Broccoli Salad with Sweet Vinaigrette

½ c. fresh squeezed orange juice
½ c. fat free plain yogurt
2 t. stone ground mustard
1-2 pkt. Splenda or other sugar substitute
8 c. broccoli florets
½ med. red onion, chopped

In a large plastic bowl, whisk together the orange juice, yogurt, mustard and Sweetener.
Add the broccoli and onion; toss to coat.
Cover and refrigerate for at least 1 hour or up to 1 day before serving.

Makes 4 servings of 2 cups each

Calories: 92 per serving Fat; 0g.

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