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Autumn Broccoli Salad
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Rating: 4.2/5 (11 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Californian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 71
% Daily Value**
Total Fat 3g
Saturated Fat 2g
Unsaturated Fat 0g
Cholesterol 7mg
Sodium 38mg
Total Carbohydrate 7g
Dietary Fiber 2g
Sugars 3g
Protein 6g
Vitamin A  21%Vitamin C  106%
Calcium  15%Iron  5%
Potassium  10%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Autumn Broccoli Salad

Recipe Tags: Salad Recipes

Date Added: March 14, 2017


1/2 Cup Parmesan Cheese
2 Teaspoons Lemon Juice fresh
1/3 Cup Green Onion
1 Teaspoon Mustard
2 Tablespoons Red Wine Vinegar
2 Pounds Broccoli
1/2 Cup Garlic Oil
1 Pint Cherry Tomato halved
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1. In a small bowl whisk together mustard, vinegar, and lemon juice.

2. Add garlic oil gradually, whisking constantly.

3. Whisk in 1/4 cup of the Parmesan.

4. Season with salt and pepper.

5. Cover and set aside for at least 1 hour or up to 1 day.

6. Trim broccoli and cut into florets.

7. Bring a large pot of salted water to a boil over high heat.

8. Add florets and cook until tender-crisp.

9. Drain and immediately plunge into ice water.

10. When cool, drain again and pat dry. Broccoli may be cooked up to 6 hours ahead, cooled, and stored in a plastic bag in the refrigerator.

11. Transfer broccoli to a large bowl along with tomatoes.

12. Add dressing to vegetables and toss to coat well.

13. Add green onion and remaining 1/4 cup Parmesan and toss to blend.

Note: To make garlic oil, add 6 whole peeled garlic cloves to 1 pint extra virgin olive oil. Marinate at least 1 week before using. Oil will keep indefinitely if covered and refrigerated.

Variation: Cauliflower may be substituted for all or part of the broccoli.

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Dietary Notes:
This recipe is very low-sodium with 37.83mg per serving, low-fat with 2.83g per serving and low-cholesterol with 6.67mg per serving

This recipe is high in Vitamin A with 21% of your daily recommended intake per serving. This recipe is high in Vitamin C with 106% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Tomato, MSG, Cheese, Sulfites, Spring Onion, Garlic, Fructose Malabsorption, Mustard, Vinegar, Onion allergies.
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