A blog post from danboe.net

Broccoli and Cherry Tomato Salad

Posted May 30, 2006 at 08:22 PM

Recipe from The Nutrition Action Newsletter, September, 2001.

Ingredients

  • 4 cups broccoli florets
  • 1 pint basket cherry tomatoes, halved (about 2 cups)
  • 2 teaspoons Dijon mustard
  • 3 Tablespoons rice vinegar
  • 1 Tablespoon olive oil
  • 2 teaspoons dried oregano

Preparation

Steam the broccoli until just crisp-tender, about three minutes. Transfer to a large bowl and cool. Add the tomatoes. Place the mustard in a small bowl. Gradually whisk in the vinegar, then the oil. Mix in the oregano. Add to the salad and toss to coat. Season with salt and pepper. Cover and chill. Can be made up to six hours ahead.

Servings

Serves 6.

Nutritional information

Calories 50; protein 2g; fat 3g; carbohydrates 6g; fiber 3g; sodium 260mg.

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