Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Broccoli Salad with Peanut Vinaigrette
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 245
- Total Fat
- 24
- Saturated Fat
- 3
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 212
- Total: 20 min
- Prep: 20 min
Ingredients
4 1/2 cups broccoli florets
1/2 cup roasted, unsalted peanuts
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup water
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions
- Bring a medium saucepan of salted water to a boil. Blanch broccoli florets about 3 minutes. Immediately refresh in a bowl of iced water and drain.
- Grind nuts in a blender or food processor until fine, being careful not to over process. Whisk nuts with remaining ingredients in a bowl until a vinaigrette is formed. Add broccoli, toss, and serve. The tossed salad may be stored in refrigerator for 6 to 8 hours.