Warm Broccoli Salad

Author: Canadian Living

One serving of this crunchy salad has 150 per cent of a day's requirement of vitamin C. By cooking broccoli minimally in little water, you preserve the maximum amount of this water-soluble and heat-sensitive vitamin.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 1 bunch broccoli
  • 1/2 cup thinly sliced Spanish onion
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon grated orange rind
  • 2 tablespoons orange juice
  • 1 1/2 teaspoon vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper

Method

Cut broccoli florets from stems. Cut florets into bite-size pieces; peel and cut stems into thin slices.

In large skillet or shallow saucepan, bring 1/4 cup (50 mL) water to boil; reduce heat to medium. Add broccoli and onion; cook, covered, for 3 to 5 minutes or until broccoli is tender-crisp. With slotted spoon, transfer to bowl.

In small bowl, whisk together oil, orange rind and juice, vinegar, mustard, salt and pepper until blended; pour over broccoli mixture. Toss to coat.

Nutritional facts Per serving, about:

  • Sodium 39 mg
  • Protein 4 g
  • Total fat 7 g
  • Cholesterol 0 mg
  • Total carbohydrate 9 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 28.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 150.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Warm Broccoli Salad

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