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.
Makes 4 servings
|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|
|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|
- 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.
|Serving Size:||1-1/4 cups salad with 1 tablespoon vinaigrette|
|Calories from Fat||23 %|
|Total Fat||2 g|
|Saturated Fat||<1 g|
Check out more recipes for Salads