Broccoli Cauliflower Tossed Salad
|Broccoli flowerets||2 1⁄2 Cup (40 tbs) (Use Fresh Ones)|
|Cauliflower flowerets||2 1⁄2 Cup (40 tbs) (Fresh)|
|Torn bibb lettuce||5 Cup (80 tbs)|
|Chopped sweet red pepper||1 Cup (16 tbs)|
|Canned low sodium chicken broth||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Lemon juice||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Crushed red pepper||1 1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
Arrange broccoli and cauliflower in a vegetable steamer over boiling water.
Cover and steam 4 to 5 minutes or until vegetables are crisp-tender.
Transfer vegetables to a large bowl.
Add lettuce and sweet red pepper; toss gently.
Combine chicken broth and remaining ingredients in a small jar; cover tightly, and shake vigorously to blend.
Pour over vegetable mixture; toss gently.