Broccoli-Carrot Salad
Just vegetables, very healthy, especially when you are eating some meat!
Yield
8 servingsPrep
5 minCook
2 minReady
7 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
broccoli top (cime di rapa)
fresh |
* |
| 1 | cup |
carrots
scraped, sliced, or shredded |
|
| 4 | ounces |
cheddar cheese
shredded |
|
| ½ | cup |
mayonnaise
|
|
| 3 | tablespoons |
sugar
|
|
| 2 | teaspoons |
red wine vinegar
|
|
| 1 | x |
lettuce leaves
optional |
*
|
| 8 | small |
bacon
cooked and crumbled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
broccoli top (cime di rapa)
fresh |
* |
| 237 | ml |
carrots
scraped, sliced, or shredded |
|
| 115.6 | ml/g |
cheddar cheese
shredded |
|
| 118 | ml |
mayonnaise
|
|
| 45 | ml |
sugar
|
|
| 1E+1 | ml |
red wine vinegar
|
|
| 1 | x |
lettuce leaves
optional |
*
|
| 8 | small |
bacon
cooked and crumbled |
*
|
Directions
Remove broccoli leaves and cut off tough ends of stalks; discard.
Wash broccoli thoroughly and cut into flowerets.
Blanch broccoli in boiling water 10 seconds.
Plunge into ice water to stop cooking; drain well.
Combine broccoli, carrot, and cheese, tossing gently.
Combine mayonnaise, sugar, and vinegar; stir well.
Add mayonnaise mixture to broccoli mixture and toss gently.
Spoon broccoli mixture onto lettuce-lined salad plates, if desired, using a slotted spoon.
Sprinkle with bacon and serve immediately.
