RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6328
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| Recipe Name: |
Broccoli Salad - Copy - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.98
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1.5 Pounds broccoli
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Directions:
Wash broccoli and cut into florets. Peel stalks if tough, halve if large, and cut stalks into 2-inch pieces.
In a large saucepan, fitted with a steamer basket, bring 1 inch of water to boil over high heat. Place broccoli in the steamer, cover and steam for 5 to 8 minutes, or until tender.
Turn broccoli into colander and refresh under cold running water. Drain well, turn into a medium-sized bowl, and refrigerate until ready to serve.
Wash lemon and zest half of it to yield ½ teaspoon of zest. Halve the lemon and juice the naked half to measure 2 tablespoons. Wrap the other half of the lemon and put it in the refrigerator until you are ready to use it for garnish.
Combine lemon juice, zest, oil, salt and pepper to taste in a small jar with a tight-fitting lid; shake well and refrigerate until needed.
Thirty minutes before serving, set out broccoli and dressing to come to room temperature.
Just before serving, cut reserved lemon half into 4 wedges. Shake dressing to recombine and pour over the broccoli. Toss gently to coat with dressing.
Serve and garnish with lemon wedges. |
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| Nutrition per Serving: |
| Calories: |
245 |
Total Carbs: |
15.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
19.5 |
Protein: |
6.25 |
| Fiber: |
9.38 |
Sodium: |
345.62 |
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