Broccoli and Cherry Tomato Salad
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 large head broccoli (5 cups) | Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. |
| 6 to 8 slices cooked bacon | Crumbled |
| 1/2 cup chopped red onion | Washed, peeled and minced. |
| 1/2 cup raisins | (Optional) |
| 8 ounces sharp lowfat Cheddar cheese | Shredded |
| 1 cup light mayonnaise | |
| 2 tablespoons white vinegar | |
| 1/4 cup sugar | |
| 1/2 cup cherry tomatoes | Washed, trimmed and halved |
| Salt and freshly ground black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Trim off the large leaves from the broccoli stem. | |
| 2 | Remove the tough stalk at the end and wash broccoli head thoroughly. | |
| 3 | Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. | |
| 4 | Add the crumbled bacon, onion, raisins if using, and cheese. | |
| 5 | In a small bowl, combine the remaining ingredients, stirring well Add to broccoli mixture and toss gently. Chill until ready to serve. |
Posted in Vegetable Salad Recipes
