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Donna's Recipes

Donna's broccoli cabbage crunch salad

Two cruciferous vegetables are brought together with colorful pepper to tempt you with a super healthy salad. The dressing gives it an Asian flavor and the peanuts add a special crunch.

  • 4 cups broccoli
  • 2 cups shredded cabbage
  • 2 medium red and green bell peppers, thinly sliced
  • 1/2 cup chopped green onions
  • 1 cup frozen peas
  • 1 cup cooked spaghetti pasta, cut in 3 inch pieces

Dressing:

  • 1/2 cup rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup extra virgin olive oil
  • 1/4 cup honey
  • 1 tablespoon Dijon mustard
  • Dash garlic powder

Topping:

  • 1/2 cup dry roasted peanuts

Cut broccoli stems in thin julienne slices. Cut head of broccoli into small florets. Place in a large bowl. Add shredded cabbage, peppers, onion, peas, and pasta. Set aside. 

In a jar or small bowl, combine all dressing ingredients. Blend with a food processor or hand held blender. Pour over vegetables and stir to mix well. Cover and refrigerate. 

When ready to serve, top with peanuts. 

Serves 10

Nutritional Information per serving:

Calories: 160
Fat, gm: 8
Protein, gm.: 5
Carbs, gm.: 18
Cholesterol, mg.: 0
Fiber, gm.: 3.2 


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