• Wash broccoli and drain well. Find the small point on each stem where each little floret is joined to the stalk and cut off floret(s) for salad preparation
• Finely chop the floret(s) and place in a large bowl
• Sprinkle with salt and pepper
• Combine salad oil with lemon juice and pour over the broccoli
• Cover and chill for at least 30-minutes, stirring occasionally
• Add tomatoes to broccoli
• Combine sour cream and mustard and pour over the salad mixture
• Mix well
• Spoon prepared salad into 1-2 lettuce leaves on a small plate to platter and serve cold

For those who does not like the idea of uncooked Broccoli (due to unseen bacteria), you can also fry the broccoli a little after it was chopped before you sprinkle them with salt and pepper.

IF this was the case, then you need to cool the broccoli a bit as well too before you proceed.

Which will take an addition of 5-6 minutes as part of your preparation.

• 1 1/2 lb Fresh Broccoli
• 1 ts Salt (iodize if possible)
• 1/4 ts Pepper
• 1/3 c Salad Oil; (Olive, Canola or -Low-Saturated Fat Variety)
• 2 tb Lemon Juice
• 4 md Tomatoes; Peeled and Diced
• 1/3 c Low-Fat Sour Cream
• 1 ts Dijon or Other Prepared -Mustard
• 4 - 7 Lettuce Leaves