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)

• 2 tablespoons salad oil
• 2 tablespoons apple-cider vinegar
• 1/2 teaspoon thyme
• 1/2 teaspoon basil leaves, crushed
• 1/8 teaspoon garlic powder
• 1/16 teaspoon cayenne
• 1 1/2 cups broccoli medallions*
• 2 1/2 cups broccoli florets

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.
To order a copy of this book, visit store.sepstore.org/cookbooks.html