EmailTweet 0 Full-screen Broccoli and Shredded Carrot Salad By Tammy Salads June 9, 2016 Yields: 6 Servings Ingredients 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 Dressing 2 tbsp (25 mL) olive oil 3 tbsp (45 mL) rice vinegar 1 tsp (5 mL) sugar ½ tsp (2 mL) black pepper Topping (optional) 2 tbsp (25 mL) toasted slivered almonds ½ cup (125 mL) crushed ramen noodles, uncooked (about ½ pkg). (Do not use the seasoning packet.) Directions 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 close full screen 00:00 0 Reviews You must be logged in to post a comment.
You must be logged in to post a comment.