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Broccoli, Cherry Tomato and Watercress Salad Recipe

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.
Serve immediately.

Calories: 30
Protein: 1 g
Sodium: 12 mg
Fat: 2 g
Carbohydrates: 3 g
Exchanges: 1 Vegetable, 1/2 Fat

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Content copyright © 2013 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.



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