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
Serving size: Complete recipe
Calories 802 Calories from Fat 518
% Daily Value*
Total Fat 60 g92.3%
Saturated Fat 25.6 g128.1%
Trans Fat 0 g
Cholesterol 119.8 mg39.9%
Sodium 835.2 mg34.8%
Total Carbohydrates 32 g10.6%
Dietary Fiber 11.1 g44.4%
Sugars 9.4 g
Protein 45 g90.9%
Vitamin A 65.3% Vitamin C 510.1%
Calcium 99.3% Iron 30.5%
*Based on a 2000 Calorie diet