Greens and Broccoli Salad with Peppy Vinaigrette

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Ingredients

4 sun-dried tomato halves (not packed in oil)
3 cups torn leaf lettuce
1 1/2 cups broccoli florets
1 cup sliced mushrooms
1/3 cup sliced radishes
2 tablespoons water
1 tablespoon balsamic vinegar
1 teaspoon vegetable oil
1/4 teaspoon chicken bouillon granules
1/4 teaspoon dried chervil or dried parsley
1/4 teaspoon dry mustard
1/8 teaspoon ground red pepper

Directions

Yield:
4 servings

Serving size:
1/4 of total recipe

Pour boiling water over tomatoes in small bowl to cover. Let stand 5 minutes; drain.

Chop tomatoes. Combine tomatoes, lettuce, broccoli, mushrooms, and radishes in large salad bowl.

Combine 2 tablespoons water, vinegar, oil, bouillon granules, chervil, mustard, and red pepper in jar with tight-fitting lid; shake well. Add to salad; toss gently.

Calories: 54 calories, Carbohydrates: 9 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 79 mg, Fiber: 2 g

Exchanges per serving: 2 Vegetable.