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Recipe to Print-Curried Broccoli Salad - Copy - Copy - Copy

$scale_by Recipe Name: Curried Broccoli Salad - Copy - Copy - Copy Source: Submitted by: Last Modified: 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 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00