Fresh Broccoli Salad
This broccoli-tomato salad is dressed with a simple lemon-mustard vinaigrette instead of a mayonnaise-laced topping, making it a better-for-you version of classic preparations.
Prep time:
Serving size: 4
Calories per serving: 307
Ingredients:
Serving size: 4
Calories per serving: 307
1 tablespoon white wine vinegar
1 lemon, zested
1 tablespoon freshly squeezed lemon juice
2 teaspoons dijon mustard
1 teaspoon kosher salt
pinch freshly ground black pepper
1/4 cup olive oil
1 pound broccoli, rinsed, trimmed and sliced thinly on a mandolin
6 ounces cherry or grape tomatoes, halved
3 ounces coarsely chopped, toasted pecans or hazelnuts
2 tablespoons chiffonade fresh basil leaves
Directions:
Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.
Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.
Source: foodnetwork.com
Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
