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Broccoli Toss

southern.chef's picture
Ingredients
  Broccoli flowerets 2 Cup (32 tbs)
  Cauliflower flowerets 1 1⁄2 Cup (24 tbs)
  Cherry tomato halves 1 Cup (16 tbs)
  Minced onion 2 Tablespoon
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Dijon mustard 1 Teaspoon
  Dried parsley flakes 1⁄2 Teaspoon
  Pepper 1 Dash
Directions

Cook broccoli and cauliflower, covered, in a small amount of boiling water 3 minutes.
Drain well, place in a shallow 1-quart dish.
Add cherry tomatoes and onion, set aside.
Combine vinegar and remaining ingredients in a jar.
Cover tightly, and shake vigorously.
Pour dressing over vegetables, tossing gently to coat.
Cover and chill 2 hours, stirring occasionally.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Servings: 
4

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4.113635
Average: 4.1 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 113 Calories from Fat 36

% Daily Value*

Total Fat 4 g6.3%

Saturated Fat 0.55 g2.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 54.1 mg2.3%

Total Carbohydrates 15 g5%

Dietary Fiber 1.7 g6.7%

Sugars 2.8 g

Protein 3 g5.2%

Vitamin A 29.7% Vitamin C 102.7%

Calcium 4.7% Iron 6.7%

*Based on a 2000 Calorie diet

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Broccoli Toss Recipe