Marquette General Heart Institute

Broccoli Salad With Peppy Vinagrette

* 4 sun-dried tomato halves (not packed in oil)
* 3 cups torn washed red-tipped or plain leaf lettuce
* 1½ cups broccoli florets
* 1 cup sliced fresh mushrooms
* 1 cup sliced radishes
* 2 tablespoons water
* 1 tablespoon balsamic vinegar
* 1 teaspoon vegetable oil
* ½ teaspoon chicken bouillon granules
* ¼ teaspoon dried chervil
* ¼ teaspoon dry mustard
* 1/8 teaspoon ground red pepper


Pour enough boiling water over tomatoes
in small bowl to cover. Let stand 5
minutes; drain. Chop tomatoes. Combine
tomatoes, lettuce, broccoli, mushrooms
and radishes in large salad bowl.

Combine 2 tablespoons water, vinegar,
oil, bouillion granules, chervil, mustard
and ground red pepper in jar with tight
fitting lid. Cover, shake well. Add to
salad; toss to combine.

Makes 4 servings
Per Serving: 54 calories, 2 g. fat,
9 gr. carbs, 0 mg cholesterol
Dietary exchange - 2 vegetable