Greens And Broccoli Salad With Peppy Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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A mixture of greens and Broccoli in this Low-fat, low-carb, and low-sodium Salad. Goes with anything summer, winter, spring or fall. Ingredients:
ingredients |
4 sun-dries tomato halves ( not packed in oil ) |
3 cups torn washed red-tipped or plainb leaf lettuce |
1 1/2 cups broccoli florets |
1 cup sliced fresh mushrooms |
1/3 cup sliced radishes |
2 tbs. water |
1 tbs balsamic vinegar |
1 tsp. vegetable oil |
1/4 tsp. chicken bouillon granules |
1/4 tsp. chervil leaves dried |
1/4 tsp. dry mustard |
1/8 tsp. ground red pepper |
Directions:
1. 1)pour enough boiling water over tomatoes in a small bowl to cover. Let stand 5 minutes; drain. Chop tomatoes. Combine tomatoes, lettuce, broccoli, mushrooms and radishes in a large salad bowl.
2. 2)Combine 2 Tbs. 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.
3. Calories per serving: 54, Fat: 2g, Carbohydrate: 9g, Sodium: 79mg
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