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
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
- Iron 7.0
- Folate 28.0
- Calcium 5.0
- Vitamin A 16.0
- Vitamin C 150.0