2 (12 oz. ea.) bags pre-cut broccoli & cauliflower flowerets
4 to 8 oz. fully cooked hickory smoked turkey bacon
6 oz. pkg. planters trail mix (nuts, seeds & raisins) (sunflower, cashews, peanuts, pumpkin, almonds & raisins)
1/4 to 1/3 cup small fingerling carrots, cut into small bits
1/4 to 1/3 cup sugar (I use Splenda)
1/3 to 1/2 cup shredded four-blend cheese
1/3 to 1/2 cup poppy seed dressing
4 to 8 tbsp. red wine vinegar
1/2 cup small salad tomatoes cut up

In large mixing bowl re-trim the flowerets of excessive stems. Chop cooked bacon into bits and add. Cut tomatoes and add. Each time you add something, toss the salad.

Pour in nut mixture and cheese. Be sure all of these are tossed well. Mix together the dressing, vinegar and sugar thoroughly. Then pour mixture over other ingredients and continue to toss and stir till all is covered.

Place in a bowl with lid and set in refrigerator at least 4 hours before serving.

Great with cooked chicken on top for a full meal.

Submitted by: RC Rowe