Broccoli Craisin Salad

K, so I know that you are all thinking "Another Broccoli Craisin salad?" cuz really we've all tried one and it always tastes the same! now don't think I dont love broccoli salad cuz I do but this one has a little bit of a twist...

1/2 A bag of frozen Broccoli
2 cups of frozen Corn
A handful of craisins
Soy nuts
Pecans (not the sugared kind)
1/4 of a Purple onion

Dressing:
Mayonaise
Sugar
Garlic powder
Pepper
Vinegar
Oil
Water

Combine the salad ingredients the night before and put them in the fridge to defrost together.
make the dressing. I didn't place amounts because I really don't remember how much of everything I used but just put a bit of everything until it is nice and creamy but not to thick - you want it to be able to pour easily... Pour it over the salad an hour before serving so that it has the chance to sink in! Enjoy!

Note: I discovered frozen corn and I love it! It's got this nice crunch to it that canned corn doesn't have and it has this fantastic yellow colour to it! start using it and you'll see what i mean!

Mushroom Cheese Sauce

1 Onion, diced
2 Cloves garlic, diced
2 Big mushrooms, sliced
Oil for frying
1 Tbsp soup mix dissolved in 1 cup of water
2 Cups milk
3 Tbsp flour
Salt and pepper
Handful of mozzarella cheese

Saute the onion and garlic for 10 minutes. (My trick is to let it slowly saute over a medium low flame so that it doesn't burn and tastes crunchy). Add the mushrooms and saute for another 3 minutes. Add the milk. In a separate bowl combine the soup mixture and flour and let the flour dissolve. Add this to the vegetables. Add the salt and pepper. Let the sauce slowly thicken and then add the cheese.

Serve over any kind of noodle. Tastes best fresh out of the pot!