• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh broccoli - stems peeled and Sliced diagonally, separated into florets

  2. 1 Red pepper - diced

  3. 1 Garlic clove - minced

  4. 2 tablespoons 30ml Red onion - minced

  5. 1/2 cup 118ml Red wine vinegar

  6. 1 tablespoon 15ml Olive oil

  7. 1 tablespoon 15ml Chopped fresh chives

  8. 2 tablespoons 30ml Chopped fresh parsley

  9. 1 teaspoon 5ml Dried basil

  10. Freshly-ground black pepper - to taste

  11. 1/2 Romaine lettuce - torn bite size

Instructions Jump to Ingredients ↑

  1. Steam the broccoli for 5 minutes. Immediately rinse the broccoli under cold running water to stop the cooking process and help the broccoli retain its bright green color.

  2. Add the red pepper, garlic and red onion to the cooled broccoli in a large salad bowl. Combine the rest of the ingredients (except the lettuce) in a small bowl and mix well.

  3. Add lettuce to the broccoli mixture and toss. Pour dressing over the salad and serve.

  4. This recipe yields 6 servings. Serving size: 1/2 cup.

  5. Exchanges Per Serving: 1 Vegetable, 1/2 Fat.

  6. Nutrition Facts: Calories 53; Calories from Fat 24; Total Fat 3g; Saturated Fat 0g; Cholesterol 0mg; Sodium 20mg; Carbohydrate 7g; Dietary Fiber 4g; Sugars 4g; Protein 3g.


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