RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1485
| View Recipe |
|
|
| Recipe Name: |
Carrot and Broccoli Salad |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
|
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.73
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
1 Pound broccoli cut in bite-sized florets
2 Teaspoons capers drained, rinsed and chopped
2 Tablespoons vinegar, red wine
1 Head lettuce, Boston
|
Directions:
In a medium-sized saucepan, bring 1-inch of water to a boil over medium-high heat.
Add broccoli to boiling water, cover and cook for 1 minute, or until florets are crisp-tender.
With a slotted spoon, transfer florets into a colander, reserving cooking water, and refresh under cold running water for 1 to 2 minutes. Keep water in pan boiling.
Add carrots to boiling water, cover and cook 2 to 3 minutes, or until crisp-tender.
Add carrots to broccoli and refresh under cold running water 1 to 2 minutes. Drain and turn into a medium-sized bowl.
Combine oil, vinegar, pimentos, capers, salt and pepper in a small bowl and beat with a fork. Pour dressing over vegetables and toss to coat. Cover with plastic wrap and refrigerate until ready to serve.
Wash lettuce and dry in a salad spinner. Line a serving platter with lettuce leaves and cover with plastic wrap and refrigerate until needed.
Remove vegetables and platter from refrigerator. With a wooden spoon, toss vegetables to recombine with dressing and spoon mixture onto lettuce lined platter. |
|
|
|
| Nutrition per Serving: |
| Calories: |
113 |
Total Carbs: |
15.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
4.9 |
Protein: |
5.44 |
| Fiber: |
7.83 |
Sodium: |
265.51 |
|
|
|
