Broccoli Salad With Peanut Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Niger | Tamwt01 | 6 | Servings |
INGREDIENTS
| 4 1/2 | c | Broccoli florets |
| 1/2 | c | Roasted, unsalted peanuts |
| 1/2 | c | Olive oil |
| 1/4 | c | Red wine vinegar |
| 1/2 | c | Water |
| 1/2 | t | Salt |
| 1/8 | t | Freshly-ground black pepper |
INSTRUCTIONS
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 overprocess. 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. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B15 broadcast 05-28-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-22-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 232
Calories From Fat: 210
Total Fat: 24g
Cholesterol: 0mg
Sodium: 196.3mg
Potassium: 84.9mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: 2.9g