| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 5 1/2 |
c |
Julienne-cut broccoli stalk, (2 x 1/4-inch) |
| 2 1/2 |
c |
Diced seeded tomato |
| 2 |
tb |
Lemon juice |
| 2 |
ts |
Olive oil |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
|
Garlic cloves, crushed |
| 1/4 |
c |
Grated fresh Parmesan cheese |
INSTRUCTIONS
Combine broccoli and tomato in a bowl; toss well, and set aside.
Combine lemon juice and next 4 ingredients in a blender, and process until
smooth.
Pour over the broccoli mixture, and toss well. Cover and marinate in
refrigerator for 1 hour. Sprinkle with cheese. Yield: 3 cups (serving size:
1/2 cup).
Per serving: 59 Calories; 3g Fat (39% calories from fat); 4g Protein; 7g
Carbohydrate; 3mg Cholesterol; 259mg Sodium
NOTES : Serve the leftover broccoli florets with dips or toss them in a
delicious antipasto salad.
Recipe by: Cooking Light, Nov/Dec 1994, page 180
Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.
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