| 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 [email protected] on Jan 28, 1997.
A Message from our Provider:
“Don’t confuse God’s patience with his final response”