By Tammy Salads
June 9, 2016
4 cups (1 L) chopped broccoli florets
1 cup (250 mL) diced celery
½ cup (125 mL) shredded carrot
¼ cup (50 mL) diced red onion
2 tbsp (25 mL) olive oil
3 tbsp (45 mL) rice vinegar
1 tsp (5 mL) sugar
½ tsp (2 mL) black pepper
2 tbsp (25 mL) toasted slivered almonds
½ cup (125 mL) crushed ramen noodles, uncooked (about ½ pkg). (Do not use the seasoning packet.)
1In a large bowl, combine the broccoli, celery, carrot and onion.
2In a small bowl combine the dressing ingredients. Toss with the broccoli mixture. Make ahead: Salad can be made 1 day in advance. Add toppings right before serving.
3Right before serving add the toppings and toss.
Nutritional information per serving (1 cup / 250 mL)
1Calories: 119, Protein: 3 g, Total fat: 7 g, Saturated fat: 1 g, Dietary cholesterol: 0 mg, Carbohydrate: 12 g, Dietary fibre: 3 g, Sodium: 124 mg, Potassium: 303 mg
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