Broccoli Salad
INGREDIENTS:
1 1/2 lb Fresh Broccoli
1 ts Salt
1/4 ts Pepper
1/3 c Salad Oil; (Olive, Canola or
-Low-Saturated Fat Variety)
2 tb Lemon Juice
4 md Tomatoes; Peeled and Diced
1/3 c Low-Fat Sour Cream
1 ts Dijon or Other Prepared
-Mustard
4 Lettuce Leaves; (up to 8)
1 1/2 lb Fresh Broccoli
1 ts Salt
1/4 ts Pepper
1/3 c Salad Oil; (Olive, Canola or
-Low-Saturated Fat Variety)
2 tb Lemon Juice
4 md Tomatoes; Peeled and Diced
1/3 c Low-Fat Sour Cream
1 ts Dijon or Other Prepared
-Mustard
4 Lettuce Leaves; (up to 8)
Today's recipe is a great little salad that makes a fantastic addition to any meal ... Except maybe breakfast. This healthy little will make a great addition to your recipe files as On the Lighter Side of Cooking winds it way down this week.
If you're looking for a Broccoli Soup Recipe to utilize your left over broccoli stems, try our 90-Day Archives at http://www.recipe-a-day.com/archives/nov/ near the very end of the month on the 27th of November, 1997.
Wash broccoli and drain well. Find the small point on each stem where each little floret is joined to the stalk and cut off florets for salad preparation. (The remaining stalks make great additions diced into soups, so keep them refrigerated for later use, or discard.) Finely chop the florets and place in a large bowl. Sprinkle with salt and pepper. Combine salad oil with lemon juice and pour over the broccoli. Cover and chill for at least 30-minutes, stirring occasionally.
Add tomatoes to broccoli. Combine sour cream and mustard and pour over the salad mixture. Mix well. Spoon prepared salad into 1-2 lettuce leaves on a small plate to platter and serve cold.
If you're looking for a Broccoli Soup Recipe to utilize your left over broccoli stems, try our 90-Day Archives at http://www.recipe-a-day.com/archives/nov/ near the very end of the month on the 27th of November, 1997.
Wash broccoli and drain well. Find the small point on each stem where each little floret is joined to the stalk and cut off florets for salad preparation. (The remaining stalks make great additions diced into soups, so keep them refrigerated for later use, or discard.) Finely chop the florets and place in a large bowl. Sprinkle with salt and pepper. Combine salad oil with lemon juice and pour over the broccoli. Cover and chill for at least 30-minutes, stirring occasionally.
Add tomatoes to broccoli. Combine sour cream and mustard and pour over the salad mixture. Mix well. Spoon prepared salad into 1-2 lettuce leaves on a small plate to platter and serve cold.