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Name: Broccoli Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1/3 c Low-Fat Sour Cream; 1 1/2 lb Fresh Broccoli; 4 Lettuce Leaves; (up to 8); 2 tb Lemon juice; 1 ts Salt; 1 ts Dijon or Other Prepared; 1/4 ts Pepper; 1/3 c Salad Oil; (Olive, Canola or; 4 md Tomatoes; Peeled and Diced

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INGREDIENTS

1/3 c Low-Fat Sour Cream
1 1/2 lb Fresh Broccoli
4 Lettuce Leaves; (up to 8)
2 tb Lemon juice
1 ts Salt
1 ts Dijon or Other Prepared
1/4 ts Pepper
1/3 c Salad Oil; (Olive, Canola or
4 md Tomatoes; Peeled and Diced

Servings

INSTRUCTIONS

Todays recipe is a great little salad that makes a fantastic addition to any meal ... Except maybe breakfast. This healthy little will make a great addition to your recipe files as On the Lighter Side of Cooking winds it way down this week. If youre looking for a Broccoli Soup Recipe to utilize your left over broccoli stems, try our 90-Day Archives at http://www.recipe-a-day.com/archives/nov/ near the very end of the month on the 27th of November, 1997. Wash broccoli and drain well. Find the small point on each stem where each little floret is joined to the stalk and cut off florets for salad preparation. (The remaining stalks make great additions diced into soups, so keep them refrigerated for later use, or discard.) Finely chop the florets and place in a large bowl. Sprinkle with salt and pepper. Combine salad oil with lemon juice and pour over the broccoli. Cover and chill for at least 30-minutes, stirring occasionally. Add tomatoes to broccoli. Combine sour cream and mustard and pour over the salad mixture. Mix well. Spoon prepared salad into 1-2 lettuce leaves on a small plate to platter and serve cold. Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff on Jan 14, 1998

NOTES

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Broccoli Salad

1/3 c Low-Fat Sour Cream
1 1/2 lb Fresh Broccoli
4 Lettuce Leaves; (up to 8)
2 tb Lemon juice
1 ts Salt
1 ts Dijon or Other Prepared
1/4 ts Pepper
1/3 c Salad Oil; (Olive, Canola or
4 md Tomatoes; Peeled and Diced

Todays recipe is a great little salad that makes a fantastic addition to  any meal ... Except maybe breakfast. This healthy little will make a great  addition to your recipe files as On the Lighter Side of Cooking winds it  way down this week.    If youre looking for a Broccoli Soup Recipe to utilize your left over  broccoli stems, try our 90-Day Archives at  http://www.recipe-a-day.com/archives/nov/ near the very end of the month on  the 27th of November, 1997.    Wash broccoli and drain well. Find the small point on each stem where each  little floret is joined to the stalk and cut off florets for salad  preparation. (The remaining stalks make great additions diced into soups,  so keep them refrigerated for later use, or discard.) Finely chop the  florets and place in a large bowl. Sprinkle with salt and pepper. Combine  salad oil with lemon juice and pour over the broccoli. Cover and chill for  at least 30-minutes, stirring occasionally.    Add tomatoes to broccoli. Combine sour cream and mustard and pour over the  salad mixture. Mix well. Spoon prepared salad into 1-2 lettuce leaves on a  small plate to platter and serve cold.  Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff  <dailyrecipe-owner@recipe-a-day.com> on Jan 14, 1998

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Nutrition

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Serving Size: 1 Serving (206g)
Recipe Makes: 4 Servings

Calories: 99
Calories from Fat: 30 (30%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.2g
Cholesterol 6.5mg		2 %
Sodium 70mg		2 %
Potassium 615.5mg		16 %
Total Carbohydrate 14.9g		4 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 10g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 99

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