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Broccoli with Sun-Dried Tomatoes and Pine Nuts

Photo: Kana Okada
Yield Makes 4 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  1. 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.