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Broccoli Cauliflower Tossed Salad Recipe
|Broccoli flowerets||2 1⁄2 Cup (40 tbs) (Use Fresh Ones)|
|Cauliflower flowerets||2 1⁄2 Cup (40 tbs) (Fresh)|
|Torn bibb lettuce||5 Cup (80 tbs)|
|Chopped sweet red pepper||1 Cup (16 tbs)|
|Canned low sodium chicken broth||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Lemon juice||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Crushed red pepper||1 1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 358 Calories from Fat 155
% Daily Value*
Total Fat 17 g26.8%
Saturated Fat 2.5 g12.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 648.4 mg27%
Total Carbohydrates 44 g14.8%
Dietary Fiber 13.3 g53%
Sugars 15.9 g
Protein 18 g35.1%
Vitamin A 400.4% Vitamin C 830.9%
Calcium 27.5% Iron 42.7%
*Based on a 2000 Calorie diet
Cover and steam 4 to 5 minutes or until vegetables are crisp-tender.
Transfer vegetables to a large bowl.
Add lettuce and sweet red pepper; toss gently.
Combine chicken broth and remaining ingredients in a small jar; cover tightly, and shake vigorously to blend.
Pour over vegetable mixture; toss gently.