Recipe: Broccoli Salad with Currants, Walnuts and Blue Cheese
Ingredients
- For the salad
- 2 crowns fresh broccoli, cut from the stems
- 3/4 cup currants
- 1/2 cup chopped walnuts – not a fine chop
- 1/2 cup blue cheese crumbles
- 2 tablespoons grated Parmesan
- For the dressing
- 3/4 cup non-fat sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoons honey
Preparation
10 to 25 minutes
Optional: To steam broccoli; Place a 4 quart sauce pan over high heat, fill 2/3 with water, bring to boil, add pinch of salt, add broccoli florets, turn down to a low boil for 11 min, remove from heat strain, let cool.
In a large mixing bowl toss the broccoli, currants, and walnuts together. In a medium mixing bowl stir all the dressing ingredients together until smooth. Add the dressing to the broccoli mix. Plate the salad in a shallow bowl and sprinkle the top with blue cheese and Parmesan
Calories (kcal) 354, Carbohydrates (g) 48, Protein (g) 18, Fat (g) 10, Total Dietary Fiber (g) 11
Serving Size
Serves 4
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