Tuesday, April 30, 2013

Fresh Broccoli Salad

diabetic recipes -Fresh-Broccoli-Salad


1 tablespoon white wine vinegar
1 lemon, zested
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon kosher salt
Pinch freshly ground black pepper
1/4 cup olive oil
1 pound broccoli, rinsed, trimmed and sliced thinly on a mandolin
6 ounces cherry or grape tomatoes, halved
3 ounces coarsely chopped, toasted pecans or hazelnuts
2 tablespoons chiffonade fresh basil leaves


Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.
Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.
Serves: 4; Calories: 310; Total Fat: 29 grams; Saturated Fat: 3 grams; Protein: 6 grams; Total carbohydrates: 12 grams; Sugar: 2 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 573 milligrams
Read more at: http://www.foodnetwork.com/recipes/good-eats/fresh-broccoli-salad-recipe/index.html?oc=linkback

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