Try this Broccolis Answer To Potato Salad recipe, or contribute your own.
Suggest a better descriptionCut broccoli into bite-sized flowerets. Steam until crisp-tender. Place in a large bowl. Cut cold hard-boiled eggs into bite-sized dice. Slice celery on the thin side; cut wide end of stalks in half before slicing. Slice green onions, both whites and firm first few inches of green part. Slice green onions - the kind stuffed with pimiento. You can also use green salad olives, which are already chopped up; drain. To make dressing: Combine any combination of mayonnaise, sour cream and/or yogurt to make a dressing to suit your taste. Experiment with the new reduced fat and low fat versions. Stir to make thin enough to use as a dressing; if necessary thin with a few spoonsful of milk or lemon juice. Toss together vegetables and dressing. Refrigerate until serving time. Posted to EAT-L Digest - 25 Jun 96 Date: Tue, 25 Jun 1996 01:02:04 -0600 From: Ilene Warfield
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (24g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 10 | ||
Calories from Fat: 5 (50%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.5g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 57.2mg | 2 % | |
Potassium 59.4mg | 2 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.5g | ||
Protein 0.4g | 1 % | |
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. |
Calories per serving: 10
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.