RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5260
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| Recipe Name: |
Curried Broccoli Salad - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree Salad |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
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: |
$0.84
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Heads broccoli
0.75 Cup juice, apple
1 Tablespoon ginger root grated
4 Large mushrooms cut into 1/4 inch slices
1 Tablespoon oil, sesame, dark
3 Tablespoons curry powder, sweet
1 Head lettuce, Boston
4 Tablespoons coconut, dried, unsweetened
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Directions:
Rinse broccoli and cut into florets, about 6 cups.
In medium saucepan, combine broccoli, apple juice and 1/2 cup water and bring to boil over high heat. Reduce heat and simmer, covered, for 5 minutes or until crisp tender. Shock broccoli to stop cooking.
Clean carrot and cut into qtrs. Julienne.
Heat oil and butter in skillet. Saute onion, mushrooms and ginger until just tender. Add Curry powder. Add broccoli and remaining juice. Cook down. Off heat add shrimp, honey and peanuts. Pour into bowl, cover and chill.
Serve over lettuce and top with coconut. |
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| Nutrition per Serving: |
| Calories: |
265 |
Total Carbs: |
22.5 |
Net Carbs: |
21.4 |
| Cholesterol: |
86.0 |
Fat: |
12.1 |
Protein: |
10.70 |
| Fiber: |
1.10 |
Sodium: |
587.69 |
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