Broccoli Walnut Salad
From Cooking for Healthy Healing, by Linda Reetor-Page
For 6 servings:
Pan roast 2/3 cup LARGE WALNUT PIECES in 2 tbsp OLIVE OIL until brown and aromatic.
Make the dressing. Whisk:
¼ CUP OLIVE OIL
2 tbsp BASMATI VINEGAR
½ tsp LEMON/GARLIC SEASONING
DROPS of HOT PEPPER SAUCE
½ tsp DRY BASIL
½ tsp DRY MUSTARD
½ tsp SESAME SALT
Chill while rest of salad is being prepared.
Blanch 2 BUNCHES of BROCCOLI FLORETS and CHOPPED STEMS, and 2 CUPS SLICED ZUCCHINI ROUNDS in boiling water or light stock until color changes to bright green. Drain and chill.
Toss vegetables with dressing and top with walnuts. Serve in lettuce cups.
Nutritional analysis: per serving; 206 calories; 6gm protein; 10gm carbohydrates; 5gm fiber; 17gm fats; 0 cholesterol; 82mg calcium; 63mg magnesium; 2mg iron; 575mg potassium; 113mg sodium; 1mg zinc.
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