Broccoli and Carrot Salad
Recipe: #5567
May 28, 2012
Categories: Salads, Vegetable Salad, Side Dishes, Broccoli, Carrot, Onions, Brunch, Picnic, Diabetic, High Fiber, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Vegetarian, Frozen Vegetables, more
"Yet another one made up on the spot due to fresh vegetables that were about to die. For as simple as this is, it's remarkably tasty. If you can't find the Rustic Tuscan seasoning (I bought mine at a specialty kitchen store in California, Olde Thompson brand), regular Italian seasoning will do, but it won't be as good. Cooking time is refrigeration time."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (279.9 g)
- Calories 89
- Total Fat - 4 g
- Saturated Fat - 0.6 g
- Cholesterol - 5 mg
- Sodium - 259.4 mg
- Total Carbohydrate - 13.1 g
- Dietary Fiber - 2.4 g
- Sugars - 4.2 g
- Protein - 1.7 g
- Calcium - 48.5 mg
- Iron - 0.7 mg
- Vitamin C - 31.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place carrots and water in a microwave-safe dish; cover and microwave on high 4-5 minutes, until crisp-tender.
Step 2
When carrots are done, plunge immediately into ice water to prevent cooking further; drain well when cool.
Step 3
Combine carrots, broccoli, onion and garlic in a large bowl; toss to mix well.
Step 4
Combine mayonnaise, Tuscan seasoning, and salt; add to vegetables and mix thoroughly.
Step 5
Cover and refrigerate until serving, at least one hour.
Tips
No special items needed.
0 Reviews
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