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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (145g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 313 | ||
| Calories from Fat 229 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.5g | 39% | |
| Saturated Fat 9.0g | 44% | |
| Monounsaturated Fat 12.6g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 48mg | 16% | |
| Sodium 364mg | 15% | |
| Potassium 380mg | 10% | |
| Total Carbohydrate 8.6g | 2% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 2.3g | ||
| Protein 15.3g | 30% | |
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Broccoli Salad With Gouda
By: *Parsley*
Feb 3, 2006
A nice lunch salad.
SERVES 4
Ingredients
- 3 cups small broccoli florets
- 1/4 cup chopped red onion
- 1/2 cup grape tomatoes, halved
- 1/2 cup toasted slivered almond (or pine nuts)
- 6-8 ounces gouda cheese, cut into 3/4-inch cubes (smoked or regular)
- 1/8 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1/4 teaspoon sugar
- 1/4 teaspoon black pepper
- salt, to taste
Directions
1
Cook broccoli in boiling salted water for 1 minute. Drain well; rinse with cold water; drain well agin.2
Combine the broccoli with onion, tomatoes, nuts and cheese.3
In a small bowl, whisk together oil, vinegar, sugar, pepper and salt; pour over salad mixture and toss to coat.
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- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Broccoli
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Presentation > Served Cold
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Fluffy
On Jul 17, 2006
This was a nice light tasty salad. It was a nice change from the usual broccoli mayo type salad. Thanks for a great recipe.
From: tigerduck
On Jun 17, 2006
I loved the combination of the ingredients, but would change the quantities of the ingredients slightly as well as changing the dressing. I have increased the cherry tomatoes to 3/4 cup, but may increase it to 1 cup next time. I used toasted pine nuts, but found 1/2 cup rather a lot. I also found the quantity of the cheese in relation to the vegetables rather on the large side. I used nearly 6 ounces which was ok, but I would have been happy with less as well. However, I did enjoy the gouda in this salad and I've never had gouda before. I would try to pack a little bit more flavour into the dressing next time, in particular if served as part of a buffet or dinner party. This is a salad that I might make again and just adapt to my taste. It made 2 nice packed lunches. Thank you.
From: twissis
On Jun 9, 2006
This is a good salad. I added some soy sauce & extra sugar to the dressing. "A nice lunch salad" (as you said), but if paired w/a good soup & some chicken was added ... also a nice soup/salad dinner as well. Thx.
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