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Low in calories, sodium, and fat, this salad doesn't sacrifice flavor. This salad is great for your waistline, your heart, and general well being.
Ingredientes
- 5 3/8 oz. fresh zucchini
- 12 oz. fresh broccoli
- 5 oz. fresh cherry tomatoes
- 3 tablespoons of olive oil
- 5 cloves of garlic
- 1 tablespoon of white vinegar">wine vinegar or rice vinegar">wine vinegar
- 1 tablespoon of Dijon mustard
- 1 tablespoon cold water
- salt and pepper to taste
Direcciones
- Begin by preparing the garlic and olive oil. Slice the larger garlic cloves lengthwise down the center to make 2 even halves. Then slice lengthwise in slivers.
- Heat the olive oil in a saute pan over medium high heat. Saute the garlic lightly, tossing frequently until garlic slightly changes color to a "champagne" tone. This takes about 2 minutes. Remove pan from heat and allow to cool while you prepare the vegetables.
- To prepare the broccoli, heat to boiling, about 2 cups of hot water in a large pot. Add a steamer mesh and steam vegetable covered for about 2 minutes. Remove immediately and cool in a bowl of cold water.
- Five ounces of zucchini equates to about 1 medium sized about 1.5 inches in diameter. Cut the zucchini into 4 equal parts. Next slice each part in halves lengthwise. Now, slice each half into 4 strips.
- Slice each cherry tomato in half and set aside.
- Strain the broccoli and pat dry. Cut into nice individual flowerets and transfer to a large bowl. Add the tomatoes and the zucchini.
- To prepare the dressing follow these simple directions. Return the saute pan with the garlic and olive oil to the stove over low heat. Now add the vinegar, water, and Dijon mustard and with a wire whisk, whisk dressing until ingredients are well blended and you have a smooth and silky sauce like texture. Add your salt and pepper to taste and blend one final time. When dressing is warm to the touch, pour it over the vegetables and toss. Sprinkle 2 tablespoons of the fresh chopped parsley over the top and serve with a slice of crusty French bread and Gruyere cheese if you wish. Enjoy :)
- Serving Size: makes 4 one cup servings
- Tips
- Preparing this dressing over warm heat really brings out the flavors of the mustard and garlic and enhances the depth of your salad. Make sure you don't over heat however! It should be just warm to the touch with your finger.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 127 | |
| Calories from Fat 94 | 74% |
| Total Fat 10.61g | 13% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 66mg | 3% |
| Potassium 355mg | 10% |
| Total Carbs 7.21g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.42g | 2% |
| Protein 2.56g | 4% |
