Broccoli with Sun-Dried Tomatoes and Pine Nuts

Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 129
  • Fat: 12g
  • Saturated fat: 2g
  • Monounsaturated fat: 8g
  • Polyunsaturated fat: 2g
  • Protein: 1g
  • Carbohydrate: 5g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 519mg
  • Calcium: 20mg

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

  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.
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