Broccoli with Vinaigrette
Yield
6 servingsPrep
10 minCook
3 minReady
13 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
broccoli florets
|
*
|
| ½ | cup |
japanese rice vinegar
seasoned |
* |
| 2 | teaspoons |
stone ground mustard
or dijon style |
* |
| 2 | each |
garlic cloves
pressed or minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
broccoli florets
|
*
|
| 118 | ml |
japanese rice vinegar
seasoned |
* |
| 1E+1 | ml |
stone ground mustard
or dijon style |
* |
| 2 | each |
garlic cloves
pressed or minced |
|
Directions
Break the broccoli into bite-size florets.
Peel the stems and slice them into 1 inch thick rounds.
Steam all just until tender, about 3 minutes.
While the broccoli is steaming, whisk the dressing ingredients in a serving bowl.
Add the steamed broccoli and toss to mix. Serve immediately.
Keeps well in the refrigerator.
Dressing is tasty on other vegetables, too.
