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Vegetarian Chef Salad

chef.tim.lee's picture
Ingredients
  Reduced calorie mayonnaise 1⁄4 Cup (4 tbs)
  Plain non fat yogurt 1⁄4 Cup (4 tbs)
  White wine vinegar 2 Tablespoon
  Dry mustard 1 Teaspoon
  Sugar 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cooked brown rice 2 Cup (32 tbs), hot, cooked without salt
  Fresh broccoli 1 Pound
  Fresh mushrooms 1⁄2 Pound, sliced
  Tomato 1 Medium, seeded and chopped
  Grated carrot 3⁄4 Cup (12 tbs)
  Swiss cheese 4 Ounce, cut into julienne strips
  Cheddar cheese 4 Ounce, cut into cubes
Directions

MAKING
1) In a large bowl, add first 7 ingredients to combine.
2) In another large bowl, place oven-hot cooked rice.
3) Stir well and place aside to cool.
4) Discard the large leaves from the broccoli.
5) Remove the stalks, and place aside for use.
6) In a vegetable steamer, place the broccoli flowerets and cover.
7) Steam the broccoli for 5 minutes or until tender by placing the steamer over boiling water.
8) In the rice bowl, add broccoli, mushrooms, chopped tomato, grated carrot, and cheeses.
9) Gently toss to combine all ingredients.
10) Cover with a lid and place inside refrigerator to chill for at least 2 hours.

SERVING
11) Serve the salad on chilled plates, by garnishing with fresh parsley, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Broccoli
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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