BROCCOLI-CHEDDAR CHEESE SALAD|
3/4 lb. broccoli
2 Tbsp. pine nuts
4 oz. Cheddar cheese, cut into
1/4 lb. mushrooms, thinly
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
4 Tbsp. olive oil
3 Tbsp. lemon juice
2 Tbsp. minced chives or green
1/4 tsp. each: garlic salt
and dry mustard
1/8 tsp. white pepper
Combine all ingredients.
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