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Ingredients
- 900g/2lb fresh broccoli
- 225g/8oz fresh mushrooms, sliced
- 100g/4oz low-fat sour cream
- 100g/4oz low-fat mayonnaise
- 1 teaspoon granulated sugar
- pinch of freshly ground black pepper
- 1 teaspoon grated onion
- 1 garlic clove, crushed
- 225g/8oz canned water
- chestnuts, drained and sliced
Instructions
- Cut off and discard the tough ends
of the broccoli stalks. Break the
florets into small clusters, and
steam for about 10 minutes until al
dente. Refresh in cold water. Drain. - Mix together the mushrooms, sour
cream, mayonnaise, sugar, pepper,
onion and garlic in a small bowl. - In a large salad bowl, combine the
broccoli and water chestnuts. Add
the creamed mixture, and toss
gently. Cover with cling film, and
refrigerate for at least 4 hours
before serving
