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3 servings
suggest servings
| 3 | cups | broccoli florets | and peeled stems |
| 1/3 | cup | vegetable oil | |
| 1 | tablespoon | red wine vinegar | or white |
| 1 | clove | garlic | minced |
| 1/4 | cup | orange juice | |
| 1 | teaspoon | dijon mustard | |
| 1/4 | cup | carrot | grated |
Steam the broccoli just until fork-tender.
In large bowl, combine the oil, vinegar, garlic, orange juice, and mustard.
Mix well. Add the broccoli to the dressing and toss to combine.
Serve warm or at room temperture.
Sprinkle the grated carrot over the top before serving.
| % Daily Value* | |
| Total Fat 24.0g | 38% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 31% | Vitamin C | 13% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Growing up, rhubarb to me was a special treat that my friends and I got from our parents once a year. We didn’t know where it came from, how it was grown and what it even looked like as a plant. ...
I loved this recipe. It goes sensationally with several other Indian recipes, all set up together on a sampler plate. Four and a half stars.
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