Broccoli Cheddar Cheese Salad Recipe
Ingredients
| Broccoli | 3/4 pound | |
| Boiling water | ||
| Pine nuts | 2 Tablespoon | |
| 4 ounces Cheddar cheese, cut in matchstick- size pieces | ||
| 1/4 pound medium-size mushrooms, thinly sliced | ||
| Chive dressing | ||
Directions
Trim off broccoli stem ends and peel outer layer of stalks.
Cut flowerets from stalks and cut stalks crosswise into thin slices.
Place flowerets and sliced stalks in a steamer basket; set in a kettle over 1 inch of boiling water.
Cook, covered, until barely tender when pierced (about 5 minutes); drain, rinse under cold water, and drain again.
Meanwhile, place pine nuts in a frying pan over medium-low heat and cook, stirring, until golden
Cut flowerets from stalks and cut stalks crosswise into thin slices.
Place flowerets and sliced stalks in a steamer basket; set in a kettle over 1 inch of boiling water.
Cook, covered, until barely tender when pierced (about 5 minutes); drain, rinse under cold water, and drain again.
Meanwhile, place pine nuts in a frying pan over medium-low heat and cook, stirring, until golden
Chef
