Sesame Broccoli Salad
|Sesame seeds||1 Tablespoon|
|Broccoli||1 1⁄2 Pound, cut into florets, with stems peeled and coarsely chopped|
|Reduced sodium soy sauce||1 Tablespoon|
|Rice vinegar/White wine vinegar||2 Tablespoon|
|Oriental sesame oil/Peanut oil||2 Teaspoon|
To toast the sesame seeds, preheat the oven to 325°F.
Spread the sesame seeds in a pie pan and bake, uncovered, shaking the pan frequently, until the seeds are golden about 10 minutes.
Meanwhile, bring about 2 cups unsalted water to a boil in a large heavy saucepan.
Add the broccoli, cover, and cook for 5 minutes or until tender but still crisp.
Drain in a colander, rinse under under cold running water to stop the cooking, and drain again.
Transfer to a serving dish.
Combine the soy sauce, vinegar, sesame oil, and honey.
Pour over the broccoli and toss well.
Sprinkle with the sesame seeds and serve.
Serving size: Complete recipe
Calories 429 Calories from Fat 172
% Daily Value*
Total Fat 20 g30.7%
Saturated Fat 2.7 g13.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 726.3 mg30.3%
Total Carbohydrates 54 g18%
Dietary Fiber 19.6 g78.4%
Sugars 16 g
Protein 23 g45.3%
Vitamin A 84.8% Vitamin C 1011.6%
Calcium 46.9% Iron 41.5%
*Based on a 2000 Calorie diet