Marinated Broccoli-Tomato Salad - cooking recipe

Ingredients

6 cups broccoli florets, coarsely chopped
1 cup cherries or 1 cup grape tomatoes, halved
1 cup shredded colby-monterey jack cheese
1/2 cup thinly sliced red onion
2 tablespoons sunflower seeds
1/2 cup kraft light raspberry vinaigrette dressing
2 teaspoons Dijon mustard
1 tablespoon sugar

Preparation

1. Combine first six ingredients in a large bowl.
2. Mix remaining ingredients in a small bowl until combined; add to broccoli mixture and toss to coat.
3. Refrigerate for 4 hours before serving.