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Broccoli Cauliflower Tossed Salad

Diet.Chef's picture
Ingredients
  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
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
Directions

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.
Serve immediately

Recipe Summary

Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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