Broccoli with Sun-Dried Tomatoes and Pine Nuts

 Recipe

Yield:

Makes 4 servings (serving size: 1 cup)

Nutritional Information

Calories 129
Fat 12 g
Satfat 2 g
Monofat 8 g
Polyfat 2 g
Protein 1 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 519 mg
Calcium 20 mg

Ingredients

1 head broccoli
3 tablespoons balsamic vinegar
1 garlic clove, finely chopped
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons sliced sun-dried tomatoes
1 tablespoon toasted pine nuts
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Champagne vinegar

Preparation

Cut broccoli into 1 1/2-inch florets. Peel stems, cut in half lengthwise, and cut into 1/2-inch-thick slices on the diagonal. Combine balsamic vinegar, garlic, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, whisking well. Add 1/2 teaspoon salt to a pot of boiling water. Add broccoli stems to pot and cook for 2 minutes. Add broccoli florets to pot and cook for another minute, or until bright green. Rinse and drain. Combine the broccoli, sun-dried tomatoes, pine nuts, and balsamic mixture; toss well. Sprinkle 1/4 teaspoon each of salt and pepper on salad; drizzle with Champagne vinegar.

Note:

Annie Somerville,

Greens, San Francisco,

May 2011
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