Cauliflower & Artichoke Salad - cooking recipe

Ingredients

4 cups cauliflower, sliced thin
1 (15 ounce) can water-packed artichoke hearts, drained, chopped
1 (3 1/2 g) packet Splenda sugar substitute
1 tablespoon lemon juice
1 carrot, shredded (optional)
1/4 cup white onion, diced (optional)
1/2 cup mayonnaise or 1/2 cup Miracle Whip
1 1/2 tablespoons tostito spinach dip

Preparation

Put the cauliflower and artichoke hearts in a bowl.
Sprinkle the packet of Splenda over the vegies, turning with a spoon while sprinkling. Add the lemon juice the same way. Orrr --
You can place the vegies in a gallon plastic bag and sprinkle and shake shake shake.
Add the shredded carrot and onion if you wish. Stir or shake.
Add the dressing and spinach dip and stir or shake.
Cool until serving.