| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | Broccoli | |
| 1/2 | c | Seasoned rice vinegar |
| 2 | t | Stone-ground or Dijon-Style |
| mustard | ||
| 2 | Garlic cloves, pressed or | |
| minced |
INSTRUCTIONS
Break the broccoli into bite-size florets. Peel the stems and slice them into 1/4" thick rounds. Steam just until tender, about 3 minutes. While the broccoli is steaming, whisk the dressing ingredients in a serving bowl. Add the steamed broccoli and toss to mix. Serve immediately. Keeps well in the refrigerator. Dressing is tasty on other vegetables, too. Serve 4-6. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 41
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 9.8mg
Sodium: 175.9mg
Potassium: 190.4mg
Carbohydrates: 9g
Fiber: <1g
Sugar: <1g
Protein: 2.3g