Greens and Broccoli Salad with Peppy Vinaigrette

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Greens and Broccoli Salad with Peppy Vinaigrette."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/greens-and-broccoli-salad-with-peppy-vinaigrette-recipe.htm>  13 October 2008.

Greens and Broccoli Salad with Peppy Vinaigrette Photo
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:
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