Greens and Broccoli Salad with Peppy Vinaigrette
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Greens and Broccoli Salad with Peppy Vinaigrette
YIELD Makes 4 servings
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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:
- 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.
- 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.
This recipe appears in:
Salads
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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