Broccoli And Carrot Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | lb | approximately broccoli |
| cut up | ||
| 2 | Carrots, slices | |
| 1/4 | c | Oil |
| 2 | T | Wine or cider vinegar |
| 1 | T | Chopped chives, optional |
| 1 | t | Dried parsley flakes, or 1 |
| tablespoon chopped fresh | ||
| parsley | ||
| 1 | Clove garlic, minced | |
| 1/2 | t | Paprika |
| Salt and pepper to taste |
INSTRUCTIONS
This recipe is made ahead of time, and may be considered as a vegetable, salad or side dish. It is ideal to make in the morning of what will be a busy day. It is also suitable for Passover. Steam broccoi and carrots until crisp temder. Allow to cool. Whisk or beat together the remaining ingredients. Combine and chill. Toss and serve cold. Serves four to six. Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 17, 1998
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 558
Calories From Fat: 487
Total Fat: 55.1g
Cholesterol: 0mg
Sodium: 114.3mg
Potassium: 577.5mg
Carbohydrates: 17.4g
Fiber: 5.1g
Sugar: 7.9g
Protein: 2g