INGREDIENTS

INSTRUCTIONS

Today's recipe is a great little salad that makes a fantastic addition to
any meal ... Except maybe breakfast. This healthy little will make a great
addition to your recipe files as On the Lighter Side of Cooking winds it
way down this week.
If you're looking for a Broccoli Soup Recipe to utilize your left over
broccoli stems, try our 90-Day Archives at
http://www.recipe-a-day.com/archives/nov/ near the very end of the month on
the 27th of November, 1997.
Wash broccoli and drain well. Find the small point on each stem where each
little floret is joined to the stalk and cut off florets for salad
preparation. (The remaining stalks make great additions diced into soups,
so keep them refrigerated for later use, or discard.) Finely chop the
florets and place in a large bowl. Sprinkle with salt and pepper. Combine
salad oil with lemon juice and pour over the broccoli. Cover and chill for
at least 30-minutes, stirring occasionally.
Add tomatoes to broccoli. Combine sour cream and mustard and pour over the
salad mixture. Mix well. Spoon prepared salad into 1-2 lettuce leaves on a
small plate to platter and serve cold.
Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<dailyrecipe-owner@recipe-a-day.com> on Jan 14, 1998

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