You are here

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

Rate It

Your rating: None
4.017645
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 358 Calories from Fat 155

% Daily Value*

Total Fat 17 g26.8%

Saturated Fat 2.5 g12.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 648.4 mg27%

Total Carbohydrates 44 g14.8%

Dietary Fiber 13.3 g53%

Sugars 15.9 g

Protein 18 g35.1%

Vitamin A 400.4% Vitamin C 830.9%

Calcium 27.5% Iron 42.7%

*Based on a 2000 Calorie diet

0 Comments

Broccoli Cauliflower Tossed Salad Recipe