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This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Autumn Broccoli Salad

Servings: 6

Calories: 175

Protein: 7 g

Fat: 14 g

* Ingredients:

3 T. lemon juice

1/2 cup olive oil

1/4 cup grated Parmesan cheese

1/8 t. garlic powder

salt to taste

2 pounds broccoli

1 pint cherry tomatoes, halved

1/3 cup minced green onion

* Directions:

In a small bowl, whisk together lemon juice, oil, 2 tablespoons of
the Parmesan cheese, and garlic powder. Season with salt. Cover and
set aside for at least 1 hour. Trim broccoli and cut into florets
(reserve stalks for soup, if desired). Bring a large pot of lightly
salted water to a boil over high heat, add florets, and cook until
just tender-crisp. Cool. In a large bowl, toss broccoli, tomatoes,
green onions, and dressing. Sprinkle with remaining Parmesan
cheese.

 

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