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Chocolate Truffle Cookies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Greens and Broccoli Salad with Peppy Vinaigrette
Yield: Makes 4 servings
Broccoli receives rave reviews for its nutritional content. It is rich in vitamin C and also contains vitamin A, thiamin, riboflavin, calcium and iron.
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 |
This recipe appears in:
Salads
