Broccoli Salad with Vinaigrette Dressing
Yield
3 servingsPrep
15 minCook
10 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
broccoli florets
and peeled stems |
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | tablespoon |
red wine vinegar
or white |
|
| 1 | clove |
garlic
minced |
|
| ¼ | cup |
orange juice
|
|
| 1 | teaspoon |
dijon mustard
|
|
| ¼ | cup |
carrots
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
broccoli florets
and peeled stems |
|
| 79 | ml |
vegetable oil
|
|
| 15 | ml |
red wine vinegar
or white |
|
| 1 | clove |
garlic
minced |
|
| 59 | ml |
orange juice
|
|
| 5 | ml |
dijon mustard
|
|
| 59 | ml |
carrots
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.
