Broccoli And Yogurt Salad Recipe
Servings: 4
Ingredients
- 750 gm broccoli spears fresh or possibly frzn salt
- 50 ml plain unsweetened yogurt
- 1 tsp extra virgin olive oil
- 1 tsp lemon juice freshly grnd black pepper
- 50 gm button mushrooms thinly sliced
Directions
- Cut fresh broccoli into even sized pcs about 2 1/2 cm in length.
- Cook the fresh or possibly frzn broccoli in boiling salted water till it is just tender.
- Drain and cold.
- For the dressing mix together the yogurt oil lemon juice salt and pepper store the cooked broccoli and the dressing in separate containers in the refrigerator.
- Toss together the broccoli and mushrooms and pour on the dressing.
- Toss lightly and garnish with the walnuts.
- Serve cool but preferably not chilled.
- The salad improves with being left to stand at room temperature for at least 20 min before serving.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 4 servings | |
| Calories 57 | |
| Calories from Fat 17 | 30% |
| Total Fat 1.97g | 2% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 44mg | 2% |
| Potassium 383mg | 11% |
| Total Carbs 8.31g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.58g | 2% |
| Protein 3.68g | 6% |
