|Broccoli Salad Roulades|
Broccoli Salad Roulades
From Teatime Magazine
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
1. In a medium bowl, combine broccoli, pepper, carrot, bacon, cherries, onion, and White Balsamic Dressing, stirring well. Set aside.
|Tossed in White Balsamic Dressing|
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
1/2 cup mayonnaise
2 tablespoons white balsamic vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
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