Broccoli, Cherry Tomato and Watercress Salad
Makes 8 servings
2 cups broccoli florets
2 cups cherry tomatoes, stems removed
1 bunch watercress, long stems trimmed, coarsely chopped and
cut in half
1/2 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil
1/2 tsp minced garlic
2 tsp bacon bits
Salt and freshly ground black pepper to taste
1. Cook broccoli in a steamer or in a microwave oven (covered
with a wet paper towel), until tender but still crisp.
2. In a large bowl, mix together broccoli, tomatoes and watercress.
In a small bowl, whisk together vinegar, olive oil, garlic, salt
and black pepper. Sprinkle bacon bits over salad Drizzle over vegetables and toss to blend.
Protein: 1 g
Sodium: 12 mg
Fat: 2 g
Carbohydrates: 3 g
Exchanges: 1 Vegetable, 1/2 Fat