MARINATED BROCCOLI AND CARROT SALAD
It's easy to eat your veggies when crisp-tender broccoli and carrots are topped with bottled Italian dressing.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 2
Number Of Ingredients 5
Steps:
- In 1 1/2-quart saucepan, heat 1 inch water to boiling. Add broccoli, carrot and onion. Cover and heat to boiling; reduce heat. Boil 10 to 12 minutes or until broccoli is crisp-tender; drain.
- Toss vegetables with dressing. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g
MARINATED BROCCOLI AND CARROT SALAD
Number Of Ingredients 5
Steps:
- 1. Heat 1 inch water to boiling in 1 1/2-quart saucepan. Add broccoli, carrot and onion. Cover and heat to boiling reduce heat. Boil 10 to 12 minutes or until broccoli is crisp-tender drain.2. Toss vegetables with dressing. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves.1 Serving: Calories 120 (Calories from Fat 90) Fat 10g (Saturated 1g) Cholesterol 5mg Sodium 230mg Carbohydrate 8g (Dietary Fiber 3g) Protein 3g % Daily Value: Vitamin A 80% Vitamin C 54% Calcium 6% Iron 6% Diet Exchanges: 1 1/2 Vegetable, 2 FatFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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