Warm Broccoli Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| pro | 4 g |
| total fat | 7 g |
| sat fat | 1 g |
| carb | 9 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 39 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 7 |
| vit A | 16 |
| vit C | 150 |
| folate | 28 |
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.
Ingredients
- 1 bunch broccoli
- 1/2 cup thinly sliced Spanish onion
- 2 tbsp vegetable oil
- 1/2 tsp grated orange rind
- 2 tbsp orange juice
- 1-1/2 tsp vinegar
- 1/2 tsp Dijon mustard
- 1 pinch salt
- 1 Pinch pepper
Preparation
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.
Source : © CanadianLiving.com
- Keywords : Salad; Broccoli; Onions; Orange juice; Boil; Dijon mustard;
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