Wednesday, June 4, 2008

Broccoli Salad

Broccoli Salad
serves 4

900g/2lb fresh broccoli
225g/8oz fresh mushrooms,sliced
100g/4oz low-fat sour cream
100g/4oz low-fat mayonnaise
1 teaspoon granulated sugar
pinch of freshly ground black pepper
1 teaspoon grated onion
1 garlic clove, crushed
225g/8oz canned water
chestnuts, drained and sliced

• In a large salad bowl, combine the broccoli and water chestnuts. Add the creamed mixture, and tossgently. Cover with cling film, and refrigerate for at least 4 hours before serving.

• Cut off and discard the tough ends of the broccoli stalks. Break the florets into small clusters, and steam for about 10 minutes until al dente. Refresh in cold water. Drain.
• Mix together the mushrooms, sour cream, mayonnaise, sugar, pepper, onion and garlic in a small bowl.

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