Warm Broccoli-Nut Salad
More From Sunset
Amount per serving
- Calories: 138
- Calories from fat: 72%
- Protein: 5.3g
- Fat: 11g
- Saturated fat: 1.1g
- Carbohydrate: 8.6g
- Fiber: 3.8g
- Sodium: 141mg
- Cholesterol: 0.0mg
- 12 ounces broccoli, rinsed and cut into 1-inch pieces
- 1 1/2 teaspoons olive oil
- About 1/8 teaspoon salt
- 1 1/2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/3 cup chopped toasted walnuts
- 1/2 cup frisée leaves (optional), rinsed and crisped
- 1. In a 10- by 15-inch baking pan, mix broccoli, oil, and 1/8 teaspoon salt. Spread in a single layer.
- 2. Bake in a 450° oven, stirring occasionally with a wide spatula, until broccoli is browned and tender when pierced, 20 to 25 minutes.
- 3. Meanwhile, in a bowl, mix balsamic vinegar and mustard. Add warm broccoli, walnuts, and frisée, if using, and mix to coat. Add salt and pepper to taste.
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