Monday, April 15, 2013

Broccoli Salad Roulades

Broccoli Salad Roulades
The other day for lunch I made myself Broccoli Salad Roulades.  With spring here and summer just around the corner, these roulades sounded perfect for a healthy, slimming lunch. The roulades are loaded with healthy veggies and other goodies. You mix chopped broccoli florets, chopped red bell pepper, grated carrots, dried cherries ( I used dried cranberries) diced purple onion, and bacon together.  You then pour some White Balsamic dressing over the mixture and stir until well combined.  Get two flour tortillas and divide the mixture evenly.  Roll and wrap in plastic wrap for 30 minutes to 2 hours.  Remove from the fridge and slice using a serrated knife.  The roulades are  very colorful.  I loved the taste - healthy veggies with a bit of bacon and the tartness of cranberries held together by a tasty balsamic dressing.  I sliced up the second tortilla for my kids as a snack and they thought they were good:)  Three cheers!


Broccoli Salad Roulades
From Teatime Magazine


Ingredients:

2 cups finely chopped broccoli florets
1/4 cup finely chopped red bell pepper
1/4 cup coarsely grated carrot
1/4 cup finely crumbled cooked bacon
2 tablespoons finely chopped dried cherries
1 tablespoon finely diced purple onion
1 recipe White Balsamic Dressing (recipe follows)
2 large flour tortillas

Directions:

1. In a medium bowl, combine broccoli, pepper, carrot, bacon, cherries, onion, and White Balsamic Dressing, stirring well.  Set aside.
Yummy  Goodies
Tossed in White Balsamic Dressing
2. Lay tortillas on a work surface.  Divide broccoli salad evenly between tortillas, spreading over surface and leaving a 1-inch border.  Roll tortillas up firmly into cylinders, enclosing salad.  Wrap each firmly with plastic wrap, and refrigerate for at least 30 minutes and up to 2 hours.












3. Remove plastic wrap.  Using a serrated knife, slice roulades into 1-inch slices.
4. Serve immediately.

Yield: 14 (1-inch) slices

White Balsamic Dressing

Ingredients:

1/2 cup mayonnaise
2 tablespoons white balsamic vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions:

1. In a small bowl, combine mayonnaise, vinegar, sugar, salt, and pepper, whisking well.
2. Store in a covered container in the refrigerator until cold, at least 2 hours and up to a day.

Yield: 1/2 cup






Beautiful Color






5 comments:

  1. What a creative idea! They sound delicious :)

    Happy Blogging!
    Happy Valley Chow

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  2. Geraldine, another terrific recipe from that wonderful magazine - you make the roulades look so healthy and delicious with such bright and wonderful colors - these look like such wonderful treats!
    Have a lovely Wednesday!

    ReplyDelete
  3. Ooooo, these look so delicious!! These would be such a satisfying lunch! Lovely!

    ReplyDelete
  4. another fantastic formula from that amazing journal - you make the roulades look so healthier and delightful with such shiny and amazing shades - these look like such amazing treats!
    WOW Gold
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    ReplyDelete