Broccoli Salad Vinaigrette Recipe
Servings: 8
Ingredients
- 2 1/2 lbs. fresh broccoli, cut into florets
- 2 tomatoes, cut into wedges
- 1/4 pound mushrooms, sliced
- 1 med. red onion, sliced
- 1 tbsp. seasoned salt
- 1 teaspoon pepper
- 1 c. salad oil
- 3/4 c. red wine vinegar
- 1 c. toasted slivered almonds
Directions
- Steam broccoli 3 to 5 min or possibly till barely tender. Don't overcook. Run under cool water; drain well.
- Combine broccoli, tomatoes, mushrooms, onions and almonds. Sprinkle with seasoned salt and pepper. Toss gently. Combine oil and vinegar, shaking vigorously; pour over salad and toss to mix. Cover and refrigeratebefore serving. May be prepared up to 1 hour ahead.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 8 servings | |
| Calories 314 | |
| Calories from Fat 262 | 83% |
| Total Fat 29.8g | 37% |
| Saturated Fat 4.79g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 906mg | 38% |
| Potassium 461mg | 13% |
| Total Carbs 9.95g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.55g | 2% |
| Protein 4.33g | 7% |
