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Ingredientes
- 4 1/2 c. Broccoli florets
- 1/2 c. Roasted, unsalted peanuts
- 1/2 c. Extra virgin olive oil
- 1/4 c. Red wine vinegar
- 1/2 c. Water
- 1/2 tsp Salt
- 1/8 tsp Freshly-grnd black pepper
Direcciones
- Bring a medium saucepan of salted water to a boil. Blanch broccoli florets about 3 min. Immediately refresh in a bowl of iced water and drain.
- Grind nuts in a blender or possibly food processor till fine, being careful not to overprocess. Whisk nuts with remaining ingredients in a bowl till a vinaigrette is formed. Add in broccoli, toss, and serve. The tossed salad may be stored in refrigerator for 6 to 8 hrs.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 6 servings | |
| Calories 247 | |
| Calories from Fat 217 | 88% |
| Total Fat 24.45g | 31% |
| Saturated Fat 3.55g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 248mg | 10% |
| Potassium 223mg | 6% |
| Total Carbs 4.62g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.21g | 1% |
| Protein 4.54g | 7% |
