Broccoli Salad
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1 bunch broccoli
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1 cucumber, peeled if desired and chopped
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1 tomato, chopped
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1 small red onion, thinly sliced
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1/2 cup grated sharp cheddar cheese
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1/4 cup extra virgin olive oil
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1/4 cup red wine vinegar
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1 clove garlic, minced
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1/2 teaspoon salt
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1/2 teaspoon pepper
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Cut broccoli into bite-sized pieces. Cook in boiling water 3 minutes. Drain boiling water. Quickly pour cold water over broccoli to stop cooking. Drain. Place on paper towels and pat dry.
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In large bowl mix together cooked broccoli, cucumber, tomato, and onion. Add cheese.
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In small bowl whisk together olive oil, vinegar, garlic, salt and pepper. Pour over broccoli. Toss well. Refrigerate until ready to serve.
Yields 6 servings.
| Nutrition Facts Servings per recipe: 6................. |
| Amount Per Serving |
| Calories 143.......................... Calories from fat 90 |
| ............................................................
%
Daily Value Total Fat 10g............................ 81 5 16% .........Saturated fat 3g1 15% Cholesterol 10mg.....3 3% Sodium 261mg........ 11% Carbohydrate 10g............ 3% ............Dietary Fiber 3g........ 13 14% Protein 5g..........Vi 11% Vitamin A: 25%..... Vitamin C: 132% Folacin: 18% Calcium: 12%......... Iron: 6% Potassium: 12% |
Source: Modified from original source: http://www.thatsmyhome.com/simplysalads/brosum.htm
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu