Recipe: Herbed Broccoli Salad

For a boost of Vitamin C, Beta Carotene, and Vitamin E, try this healthy and delicious side dish.

Herbed Broccoli Salad
(Makes six cups)

1. Combine oil, vinegar, thyme, basil, garlic powder, and cayenne pepper; set aside.

2. In medium saucepan, bring 2 inches water to boil.

3. Add medallions and carrots; simmer 2 minutes.

4. Add broccoli florets; simmer 1 minute.

5. Drain and place in bowl; toss with dressing. Cover and refrigerate overnight or until chilled.

6. Serve garnished with lettuce leaves, if desired.

*To make medallions, slice broccoli stems crosswise, ¼-inch thick.

Per Serving: about 1 cup
Calories: 91
Fat: 4.9 g
Cholesterol: 0 mg
Sodium: 51 mg
Carbohydrates: 8.8 g
Protein: 2.4 g

This week’s featured recipe is from The Saturday Evening Post Antioxidant Cookbook by Cory SerVaas, M.D.
© 1995 The Saturday Evening Post Society. All rights reserved.
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