• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

BROCCOLI WITH PISTACHIO VINAIGRETTE

    Add to MenuAdd to Calendar

    Source: www.foodreference.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B9, C
    MineralsNatrium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 1/2 pounds broccoli florets (about 2 1/2 large heads broccoli florets)

    2. 1 teaspoon Dijon mustard

    3. 1 tablespoon shallots, minced

    4. 1 teaspoon garlic cloves, minced

    5. 4 tablespoons pistachio oil

    6. 3 tablespoons lemon juke

    7. 1 tablespoon fresh parsley, minced

    8. Salt and pepper to taste

    Instructions Jump to Ingredients ↑

    1. Directions In a bowl mix the mustard, shallot, garlic, oil, lemon juice, parsley, and season to taste.

    2. Preheat a steamer. Add the broccoli and cook for 2 to 3 minutes or until desired doneness. Heat the vinaigrette, toss with the warm broccoli, and serve immediately.

    3. You may substitute 2 tablespoons balsamic vinegar for the lemon juice.

    4. The broccoli (without the vinaigrette) may be refrigerated up to 5 days, The broccoli (without the vinaigrette) may be frozen up to 1 month.

    5. Add the vinaigrette after reheating.

    6. Nutrition Serving Size: 6 ounces Per Serving: 175 Cal (67% from Fat, 11% from Protein, 22% from Carb); 5 g Protein; 14 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 11 g Carb; 0 g Fiber; 0 g Sugar; 87 mg Calcium; 2 mg Iron; 62 mg Sodium; 0 mg Cholesterol

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback