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Broccoli-Cauliflower Toss Recipe
Broccoli-Cauliflower Toss Recipe photo by Taste of Home

Broccoli-Cauliflower Toss Recipe

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My family spends a lot of time outdoors in the summer. Served with homemade bread and fresh fruit, this chicken and vegetable salad makes a light and easy meal.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 4 servings

Ingredients

  • 1-1/2 cups fresh broccoli florets
  • 1/2 cup fresh cauliflowerets
  • 1/2 cup sliced carrots
  • 1/4 cup water
  • 1 cup cubed cooked chicken
  • 6 cherry tomatoes, halved
  • DRESSING:
  • 2/3 cup canola oil
  • 1/3 cup red wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 426 calories, 39 g fat (5 g saturated fat), 31 mg cholesterol, 344 mg sodium, 9 g carbohydrate, 2 g fiber, 12 g protein.

Directions

  1. In a large covered saucepan, steam broccoli, cauliflower and carrots in water for 2-3 minutes; drain. Place in a bowl; add chicken and tomatoes. Combine dressing ingredients; pour over salad.
  2. Cover and chill for at least 4 hours, stirring occasionally. Drain before serving. Yield: 4 servings.
Originally published as Broccoli-Cauliflower Toss in Country Chicken Cookbook 1995, p9

Nutritional Facts

1 serving (1 cup) equals 426 calories, 39 g fat (5 g saturated fat), 31 mg cholesterol, 344 mg sodium, 9 g carbohydrate, 2 g fiber, 12 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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