Healthy Broccoli & Greens Salad with Balsamic Vinaigrette Recipe

INGREDIENTS

4 sun-dried tomato halves (not packed in oil) 3 cups torn washed red-tipped or plain leaf lettuce 1‑1/2 cups broccoli florets 1 cup sliced fresh mushrooms 1/3 cup sliced radishes 2 tablespoons water 1 tablespoon balsamic vinegar 1 teaspoon vegetable oil 1/4 teaspoon chicken bouillon granules 1/4 teaspoon dried chervil 1/4 teaspoon dry mustard 1/8 teaspoon ground red pepper

PREPARATION:

1. Pour enough boiling water over tomatoes in small bowl to cover. Let stand 5 minutes; drain. Chop tomatoes. Combine tomatoes, lettuce, broccoli, mushrooms and radishes in large salad bowl.
2. Combine 2 tablespoons water, vinegar, oil, bouillon granules, chervil, mustard and ground red pepper in jar with tight-fitting lid. Cover; shake well. Add to salad; toss to combine.

This recipe appears in: Salads NUTRITIONAL INFORMATION: Serving Size: 1-1/4 cups salad with 1 tablespoon vinaigrette Fiber 2 g Carbohydrate 9 g Saturated Fat <1 g Total Fat 2 g Calories from Fat 23 % Calories 54 Protein 3 g Sodium 79 mg DIETARY EXCHANGE: Vegetable 2