RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 529
| View Recipe |
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| Recipe Name: |
Broccoli with Dijon Vinaigrette |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.62
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
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Ingredients:
2 Pounds broccoli
4 Teaspoons oil, olive
0.5 Teaspoon mustard, dry
2 Tablespoons vinegar, red wine
0.25 Teaspoon pepper, black
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Directions:
Steam broccoli.
Heat oil in a small saucepan over medium heat. Add green onions, tarragon, dry mustard and garlic and saute for 3 minutes. Remove from heat, and add vinegar, water, dijon and pepper, stirring with a wire whisk until blended.
Drizzel over broccoli, tossing gently to coat.
Serving size: 1/2 cup
Calories: 60
Fat 3 grams |
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| Nutrition per Serving: |
| Calories: |
70 |
Total Carbs: |
10.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
2.4 |
Protein: |
4.19 |
| Fiber: |
2.33 |
Sodium: |
84.47 |
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