Broccoli Salad with Vinaigrette Dressing

25 minutes Prep: 15 minutes Cook: 10 minutes

229 calories per serving view nutrition facts

3 servings suggest servings

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Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size 62g

Amount per Serving

Calories 229 96% of calories from fat

	% 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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Member Review

Burgoo Stew

I cooked this recipe last week and it seems it went pretty well. Although, I believe a little more "punch" was needed. Also, I should have used the biggest pot I could fine, I had to change pots twice. This is a great recipe and we loved it. Of course we are Louisianans, so we like "punch" or "bam" to our food, so there you go. Most people would like it the way it is set up here, if you like spice add more cayenne powder.

Reviewed by ladyfe