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Ingredientes
- 1 1/2 lb Broccoli Slivered lemon rind (for Garnish) Toasted walnuts (for Garnish) -- coarsely Minced Lemon-Garlic Vinaigr
- 1 1/2 Tbsp. Lemon juice
- 1 Tbsp. White wine vinegar
- 1 x Clove garlic -- chopped or possibly Pressed
- 1 Tbsp. Grated lemon rind
- 1/4 tsp Salt
- 1/4 tsp Dry oregano
- 1/8 tsp Seasoned pepper
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. Salad oil
Direcciones
- 1. Cut off broccoli flowerets and separate into bite-sized pcs. Trim and throw away ends of stems and peel lower portion of stems. Slice stems crosswise 1/4 inch thick.
- 2. Cook flowerets and stems in a small amount of boiling salted water (or possibly steam on a rack) till tender crisp (4 to 6 min). Place in a colander; rinse well with cool water to stop cooking. Drain well. If done ahead, chill till ready.
- 3. Mix broccoli lightly with Lemon Garlic Vinaigrette Dressing. Garnish with lemon rind and walnuts.
- Lemon-Garlic Vinaigrette Dressing: In a small bowl mix lemon juice, vinegar, garlic, lemon rind, salt, oregano, and pepper. Using a whisk or possibly fork, gradually beat in oil till smooth and well blended.
- Makes about 1/3cup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 6 servings | |
| Calories 146 | |
| Calories from Fat 122 | 84% |
| Total Fat 13.77g | 17% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 120mg | 5% |
| Potassium 229mg | 7% |
| Total Carbs 5.29g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.32g | 1% |
| Protein 2.02g | 3% |
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