Broccoli-Cheddar Cheese Salad

[Guest guest]

This may be an all-time favorite, there at Sunset Mag...but I think

reducing or changing the cheese might make this still great, but lower the

fat. What would you put on it? Feta is a favorite of mine...is it high

fat?????? <do i want to know?>

 

Brenda Adams

 

 

* Exported from MasterCook *

 

Broccoli-Cheddar Cheese Salad - untried

 

Recipe By :Sunset Magazine's 'All-Time Favorite Recipes " - 1993

Serving Size : 4 Preparation Time :0:00

Categories : Salad And Salad Dressing

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons pine nuts

3/4 pound broccoli

chive dressing -- (recipe follows)

4 ounces cheddar cheese -- cut into matchsticks

3/4 pound medium mushrooms -- thinly sliced

DRESSING:

1/4 cup olive oil -- or salad oil

3 tablespoons lemon juice

2 tablespoons snipped chives

OR thinly sliced green onion

1/4 teaspoon garlic salt

1/4 teaspoon dry mustard

1/4 teaspoon white pepper

 

Prepare the pine nuts: Spread pine nuts in a shallow baking pan and toast

in a 350 degree oven, stirring occasionally, until lightly browned (5 to 8

minutes). Let cool.

 

Prep and steam the broccoli: Trim and discard ends of broccoli stalks.

Cut flowerets from stalks; peel stalks and cut crosswise into thin slices.

Arrange broccoli on a rack in a pan over 1 inch of boiling water; cover

and steam until tender-crisp to bite (about 5 minutes). Drain, immerse in

ice water until cool, and drain again.

 

Prepare Chive Dressing: Whisk all the dressing ingredients together:

oil, lemon juice, chives, garlic salt, mustard, pepper.

 

Putting it all together: Gently mix broccoli, cheese, mushrooms, and

dressing in a serving bowl, coating vegetables well. Sprinkle with pine

nuts.

 

Makes 4 servings.

 

Per serving (according to Sunset): 291 calories (75 percent from fat), 11

g protein, 8 g carbohydrates, 26 g total fat (8 g saturated fat), 30 mg

cholesterol, 316 mg sodium

 

MC-formatted by Brenda Adams (adamsfmle); posted TNT &

VegRec 2/00.

 

 

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NOTES : This room temperature salad works equally well as a first course

or a light luncheon entree. Serve it with crusty French bread and

a bowl of soup for a satisfying meal.