Marinated Broccoli and Carrot Salad

Marinated Broccoli and Carrot Salad

It's easy to eat your veggies when crisp-tender broccoli and carrots are topped with bottled Italian dressing.

Prep Time

20

Minutes

Total Time

1:20

Hr:Mins

Makes

2

servings

1 1/2
cups broccoli flowerets
1/4
cup sliced carrot
1
medium green onion, sliced (1 tablespoon)
3
tablespoons low-fat Italian dressing
2
lettuce leaves
  1. In 1 1/2-quart saucepan, heat 1 inch water to boiling. Add broccoli, carrot and onion. Cover and heat to boiling; reduce heat. Boil 10 to 12 minutes or until broccoli is crisp-tender; drain.
  2. Toss vegetables with dressing. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Add a splash of color and extra nutrients by cooking 1/4 cup chopped red bell pepper with the other vegetables.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 70
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 310mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.