hhkk33
10-17-2008, 11:19 AM
I didn't think I'd like this, but I made it anyway and it's one of my favorite recipes. You can lessen the points by using fat free cheese and fat free dressing; I don't like either so i used low fat.
Servings: 8
Points/Serving: 3.89
Ingredients
4 cups fresh broccoli florets
1 medium tomato, chopped
16 oz can kidney beans, rinsed and drained
3/4 cup chopped sweet onion
1 cup shredded Kraft 2% Milk Mild Cheddar Cheese
1/4 teaspoon salt
1 8 oz. bottle Hidden Valley Light Ranch salad dressing
Directions
1. Place 1 in. of water and broccoli in a skillet; bring to a boil. Boil for 1 minute. Cover and remove from the heat; let stand for 3-4 minutes or until crisp-tender. Drain and pat dry.
2. In a serving bowl, toss the broccoli, tomato, beans, onion, cheese and salt. Drizzle with dressing; toss to coat. Cover and refrigerate until serving.
Servings: 8
Points/Serving: 3.89
Ingredients
4 cups fresh broccoli florets
1 medium tomato, chopped
16 oz can kidney beans, rinsed and drained
3/4 cup chopped sweet onion
1 cup shredded Kraft 2% Milk Mild Cheddar Cheese
1/4 teaspoon salt
1 8 oz. bottle Hidden Valley Light Ranch salad dressing
Directions
1. Place 1 in. of water and broccoli in a skillet; bring to a boil. Boil for 1 minute. Cover and remove from the heat; let stand for 3-4 minutes or until crisp-tender. Drain and pat dry.
2. In a serving bowl, toss the broccoli, tomato, beans, onion, cheese and salt. Drizzle with dressing; toss to coat. Cover and refrigerate until serving.