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Greens and Broccoli Salad with Peppy Vinaigrette


Greens and Broccoli Salad with Peppy Vinaigrette

Greens and Broccoli Salad with Peppy Vinaigrette

Broccoli receives rave reviews for its nutritional content. It is rich in vitamin C and also contains vitamin A, thiamin, riboflavin, calcium and iron.

Yield

Makes 4 servings

Ingredients

4 sun-dried tomato halves (not packed in oil)
3 cups torn washed red-tipped or plain leaf lettuce
1-1/2 cups broccoli florets
1 cup sliced fresh mushrooms
1/3 cup sliced radishes
2 tablespoons water
1 tablespoon balsamic vinegar
1 teaspoon vegetable oil
1/4 teaspoon chicken bouillon granules
1/4 teaspoon dried chervil
1/4 teaspoon dry mustard
1/8 teaspoon ground red pepper

Preparation

  1. Pour enough boiling water over tomatoes in small bowl to cover. Let stand 5 minutes; drain. Chop tomatoes. Combine tomatoes, lettuce, broccoli, mushrooms and radishes in large salad bowl.
  2. Combine 2 tablespoons water, vinegar, oil, bouillon granules, chervil, mustard and ground red pepper in jar with tight-fitting lid. Cover; shake well. Add to salad; toss to combine.

Nutritional Information

Serving Size: 1-1/4 cups salad with 1 tablespoon vinaigrette
Fiber 2 g
Carbohydrate 9 g
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 23 %
Calories 54
Protein 3 g
Sodium 79 mg

Dietary Exchange

Vegetable 2

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