Broccoli salad
serves 4
ingredients
900g/2lb fresh broccoli
225g/8oz fresh mushrooms,
sliced
100g/4oz low-fat sour cream
100g/4oz low-fat mayonnaise
1 teaspoon granulated sugar
pinch of freshly ground
black pepper
1 teaspoon grated onion
1 garlic clove, crushed
225g/8oz canned water
chestnuts, drained and sliced
• Cut off and discard the tough ends
of the broccoli stalks. Break the
florets into small clusters, and
steam for about 10 minutes until al
dente. Refresh in cold water. Drain.
• Mix together the mushrooms, sour
cream, mayonnaise, sugar, pepper,
onion and garlic in a small bowl.
• In a large salad bowl, combine the
broccoli and water chestnuts. Add
the creamed mixture, and toss
gently. Cover with cling film, and
refrigerate for at least 4 hours
before serving.
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