Leftover Roast Vegetable Salad

By now all the good parts of the Thanksgiving meal are certainly gone.  If you have any stuffing or pecan pie raise you hand and wave it wildly.  No flapping arm fat on you.

For most of us the things that are left are the things you tell your children they have to take one bite of and even then they do it under protest.  Don’t throw those roast vegetables away; repurpose them to a sweet and savory salad.

1 lb oven-roasted green beans

1 head of oven-roasted broccoli

½ a red onion minced

1-pint cherry tomatoes halved

¼ cup yellow raisins

2 T. capers

3 T. sherry vinegar

5 packets of Splenda

Salt and Pepper

Mix everything together and watch it disappear.