BROCCOLI WITH PISTACHIO VINAIGRETTEIngredients
• 1 1/2 pounds broccoli florets (about 2 1/2 large heads broccoli florets)
• 1 teaspoon Dijon mustard
• 1 tablespoon shallots, minced
• 1 teaspoon garlic cloves, minced
• 4 tablespoons pistachio oil
• 3 tablespoons lemon juke
• 1 tablespoon fresh parsley, minced
• Salt and pepper to taste
Directions
In a bowl mix the mustard, shallot, garlic, oil, lemon juice, parsley, and season to taste.
Preheat a steamer. Add the broccoli and cook for 2 to 3 minutes or until desired doneness. Heat the vinaigrette, toss with the warm broccoli, and serve immediately.
You may substitute 2 tablespoons balsamic vinegar for the lemon juice.
The broccoli (without the vinaigrette) may be refrigerated up to 5 days,
The broccoli (without the vinaigrette) may be frozen up to 1 month.
Add the vinaigrette after reheating.
Nutrition
Serving Size: 6 ounces
Per Serving: 175 Cal (67% from Fat, 11% from Protein, 22% from Carb); 5 g Protein; 14 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 11 g Carb; 0 g Fiber; 0 g Sugar; 87 mg Calcium; 2 mg Iron; 62 mg Sodium; 0 mg Cholesterol
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