Warm Broccoli Salad
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| pro | lt;bgt;Per serving:lt;/bgt; 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% |
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1 bunch broccoli
1/2 cup (125 mL) thinly sliced Spanish onion
2 tbsp (25 mL) vegetable oil
1/2 tsp (2 mL) grated orange rind
2 tbsp (25 mL) orange juice
1-1/2 tsp (7 mL) vinegar
1/2 tsp (2 mL) Dijon mustard
Pinch each salt and 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
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