Nutritional Info

Nutrition Facts

Serving Size 1 (116g)

Calories 189
Calories from Fat 123 (65%)
Amount Per Serving %DIV
Total Fat 13.7g 21%
Saturated Fat 2g 10%
Monounsaturated Fat 9.9g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 37.4mg 2%
Potassium 255.4mg 5%
Total Carbohydrate 12.6g 4%
Dietary Fiber 4g 16%
Sugars 0g
Protein 4.7g 9%

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Recipe Description
This room temperature salad works equally well as a first course, or a light luncheon entree. Serve it with crusty French bread and a bowl of soup for a satisfying meal.
Prep time
15 min
Cook time
13 min
Ready In
28 min


Serves Tool

Serves To:USMetric
1/4 Pound(lb)  medium mushrooms, thinly sliced
4 Ounce(oz)  cheddar cheese, cut into matchstick sized pieces
3/4 Pound(lb)  broccoli
2 Tablespoon(T)  pine nuts
1/4 Teaspoon(t)  dry mustard
1/4 Teaspoon(t)  garlic salt
2 Tablespoon(T)  fresh chives, snipped
3 Tablespoon(T)  lemon juice
1/4 Cup(c)  olive oil
1/8 Teaspoon(t)  white pepper


Spread pine nuts in a shallow baking pan and toast in a 350 degree F oven, stirring
occasionally, until lightly browned, about 5 to 8 minutes. Let cool. Trim and discard ends of broccoli stalks. Cut florets from stalks. Peel stalks and cut crosswise into thin slices. Arrange broccoli on a rack in a pan over 1 inch of boiling water. Cover and steam until tender crisp to bite, about 5 minutes. Drain, immerse in ice water until cool, and drain again. Prepare chive dressing by whisking together all ingredients in a small bowl. Gently mix broccoli, cheese, mushrooms and dressing in a serving bowl, coating vegetables well. Sprinkle with pine nuts.

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