Lightly steamed broccoli is bright green and only slightly less crunchy than raw broccoli. This salad is perfect for a picnic or packed lunch.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2003
Ingredients
Method
Cut broccoli into florets. Peel and cut broccoli stems into 1/4-inch (5 mm) thick slices. Set aside.
Pour enough water into saucepan to come 1 inch (2.5 cm) up side; bring to boil. Place broccoli in steamer basket in saucepan; cover and steam until bright green but still crisp, about 1 minute. Drain.
In large bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper. Add broccoli, feta cheese, tomatoes and onion; toss to coat. (Make-ahead: Cover and refrigerate for up to 1 day.)
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 371 mg
- Protein 6 g
- Calories 127.0
- Total fat 9 g
- Cholesterol 18 mg
- Saturated fat 4 g
- Total carbohydrate 7 g
%RDI
- Iron 7.0
- Folate 22.0
- Calcium 13.0
- Vitamin A 14.0
- Vitamin C 102.0
