Broccoli Cheddar Cheese Salad
|Boiling water||1 Cup (16 tbs)|
|Pine nuts||2 Tablespoon|
|Cheddar cheese||4 Ounce, cut in matchstick- size pieces|
|Medium mushrooms||1⁄4 Pound, thinly sliced|
|Chive dressing||To Taste|
Trim off broccoli stem ends and peel outer layer of stalks.
Cut flowerets from stalks and cut stalks crosswise into thin slices.
Place flowerets and sliced stalks in a steamer basket; set in a kettle over 1 inch of boiling water.
Cook, covered, until barely tender when pierced (about 5 minutes); drain, rinse under cold water, and drain again.
Meanwhile, place pine nuts in a frying pan over medium-low heat and cook, stirring, until golden