broccoli salad with lemon honey dressing

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* Exported from MasterCook *

 

Broccoli Salad with Lemon Honey Dressing

 

Recipe By :Anne Casale 1995

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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6 cups bite-size pieces broccoli florets -- washed and drained

(include 1/4-inch stems)

1 tablespoon strained fresh lemon juice

1 1/2 teaspoons honey

1 teaspoon finely grated peeled garlic

2 tablespoons finely minced shallots

1/4 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

2 teaspoons extra virgin olive oil

2 tablespoons finely grated lemon zest -- for garnish

 

1. Put broccoli florets in a steamer set into a 5-quart saucepan containing 1

inch of water. Cook, covered, over medium-high heat until florets are barely

tender, about 5 minutes. Remove steamer and let florets cool to room

temperature. Spoon 1 1/2 tablespoons of liquid from bottom of saucepan and

reserve for dressing. Arrange broccoli on a platter with stems down and no

spaces showing between florets. (Broccoli can be arrange on platter up to 3

hours before serving, covered with plastic wrap and refrigerated until needed.)

 

2. In a small bowl, combine reserved cooking liquid, lemon juice, honey, ginger,

shallots, salt and pepper; stir with fork or small whisk. Add olive oil and

whisk until dressing is well blended. Spoon dressing over florets just before

serving and garnish with lemon zest.

 

Source:

" Lean Italian Meatless Meals [iSBN 0449983684] "

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Per Serving (excluding unknown items): 68 Calories; 3g Fat (30.3% calories from

fat); 3g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 148mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : To prevent bleached spots from the vinaigrette on the florets, the

dressing should be spooned over the salad just before serving.

 

Nutr. Assoc. : 20011 0 3378 0 3505 1358 0 0 0 802