Post by Tim Wescott on Jun 30, 2004 7:52:00 GMT -5
Broccoli and Mushroom Vinaigrette
Makes:
5 servings
Ingredients:
1 1/2 cups broccoli, chopped
10 whole mushrooms, sliced
1/2 cup red onions, sliced
1 green pepper, sliced
2 teaspoons Dijon mustard
1 tablespoon olive oil
1/3 cup lemon juice
4 tablespoons water
3 tablespoons red wine vinegar
Directions:
Boil the broccoli for 4-5 minutes or until slightly tender. Drain, set aside.
Add mushrooms, onions, green pepper and mix with broccoli.
In another bowl, mix mustard, oil, lemon juice, water, and vinegar. Pour over vegetables.
Allow salad to chill in refrigerator for 1-2 hours.
Nutritional Information:
Serving size: 1 cup
Calories: 120
Fat: 4 g
Cholesterol: 12 mg
Protein: 5 g
Carbs: 16 g
Fiber: 4 g
Sodium: 200 mg
Makes:
5 servings
Ingredients:
1 1/2 cups broccoli, chopped
10 whole mushrooms, sliced
1/2 cup red onions, sliced
1 green pepper, sliced
2 teaspoons Dijon mustard
1 tablespoon olive oil
1/3 cup lemon juice
4 tablespoons water
3 tablespoons red wine vinegar
Directions:
Boil the broccoli for 4-5 minutes or until slightly tender. Drain, set aside.
Add mushrooms, onions, green pepper and mix with broccoli.
In another bowl, mix mustard, oil, lemon juice, water, and vinegar. Pour over vegetables.
Allow salad to chill in refrigerator for 1-2 hours.
Nutritional Information:
Serving size: 1 cup
Calories: 120
Fat: 4 g
Cholesterol: 12 mg
Protein: 5 g
Carbs: 16 g
Fiber: 4 g
Sodium: 200 mg