Broccoli With Dijon Vinaigrette

4 Reviews
ADD YOUR REVIEW
Yield:
8 servings
January 1996
RECIPE BY Cooking Light

Ingredients

  • 2 1/4 pounds fresh broccoli
  • 2 teaspoons olive oil
  • 1/4 cup finely chopped green onions
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dry mustard
  • 3 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons water
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Information

  • Calories 52
  • Caloriesfromfat 29%
  • Fat 1.7g
  • Satfat 0.2g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 4g
  • Carbohydrate 7.6g
  • Fiber 4.1g
  • Cholesterol 0.0mg
  • Iron 1.2mg
  • Sodium 126mg
  • Calcium 67mg

How to Make It

Step 1

Remove broccoli leaves, and cut off tough ends of stalks; discard. Wash broccoli, and cut into spears. Arrange broccoli in a steamer basket over boiling water. Cover and steam 6 minutes or until crisp-tender. Place in a serving bowl; keep warm.

Step 2

Heat oil in a small saucepan over medium heat. Add green onions and next 3 ingredients, and sauté 3 minutes. Remove from heat; add vinegar and remaining 4 ingredients, stirring with a wire whisk until blended. Drizzle over broccoli, tossing gently to coat.

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Ratings & Reviews

tara31's Review

tara31
November 05, 2011
Fabulous! Made exactly as directed and served with Grilled Pastrami-Style Salmon and Chipotle Smashed Sweet Potatoes.

CookingLady's Review

moonbelly
June 22, 2011
This was tangy and delicious, very easy and everyone enjoyed it. I followed the directions exactly, and the dijon mustard I used was not a special brand. Only change I might make would be to skip the salt next time. We also enjoyed dipping our pork in the yummy sauce!

sprater1's Review

sprater1
September 19, 2010
Good flavor! I put in half the red wine vinegar and water, added a Tbsp of shredded parmesean cheese and kept everything else as is. Yum! Even my toddlers loved it!

moonbelly's Review

CookingLady
April 19, 2010
The outcome of this recipe is highly dependent upon the dijon that you use. I used Muzette from France and it could not have been more perfect. The only substitution I made was sweet yellow onions for green, since I didn't have any of those on hand. I'm sure this makes a difference; I would make it exactly this way again, and I would also try it with green onions. Several people here added honey, but that would make it too sweet for me. (It goes back to the dijon you use.) And I always cut the salt in these sorts of things. You never need what they call for unless you've trained your tongue to crave salt in everything.