Greens and Broccoli Salad with Peppy Vinaigrette
|Sun dried tomato halves||4 (Not Packed In Oil)|
|Torn washed leaf lettuce||3 Cup (48 tbs) (Red-Tipped Or Plain)|
|Broccoli florets||1 1⁄2 Cup (24 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Sliced radishes||1⁄3 Cup (5.33 tbs)|
|Balsamic vinegar||1 Tablespoon|
|Vegetable oil||1 Teaspoon|
|Chicken bouillon granules||1⁄4 Teaspoon|
|Dried chervil||1⁄4 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
1. Pour enough boiling water over tomatoes in small bowl to cover. Let stand 5 minutes; drain. Chop tomatoes. Combine tomatoes, lettuce, broccoli, mushrooms and radishes in large salad bowl.
2. Combine 2 tablespoons water, vinegar, oil, bouillon granules, chervil, mustard and ground red pepper in jar with tight-fitting lid. Cover; shake well. Add to salad; toss to combine.