BROCCOLI-CHEDDAR CHEESE SALAD 3/4 lb. broccoli boiling water 2 Tbsp. pine nuts chive dressing 4 oz. Cheddar cheese, cut into matchsticks-size pieces 1/4 lb. mushrooms, thinly sliced Trim off broccoli stem ends and peel outer layer of stalks. Cut flowerets from stalks and cut stalks crosswise into thin slices. Place flowerets and stalks in a steamer basket; sit in a kettle over 1 inch of boiling water. Cook, covered, until barely tender when pierced (about 5 minutes). Rinse with cold water and drain again. Meanwhile, place the pine nuts in a frying pan over medium-low heat and cook, stirring, until golden, about 5 minutes. To serve, gently mix together in a salad bowl, broccoli, cheese, mushrooms and dressing; sprinkle with roasted pine nuts. Chive Dressing: 4 Tbsp. olive oil 3 Tbsp. lemon juice 2 Tbsp. minced chives or green onions 1/4 tsp. each: garlic salt and dry mustard 1/8 tsp. white pepper Combine all ingredients. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |