Broccoli Stem Salad
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
Salad Broccoli stems, 3 large Medium carrot, 1 Green onions, 3 or 4, white part onlyDressing Olive oil, 2 tblsp. Rice wine vinegar, 2 tsp. Orange juice, 2 tsp. Salt, ¼ tsp. Sugar, ¼ tsp. (optional) Sesame oil, ½ tsp.Garnish Sesame seeds, 1 or 2 tsp
1. With a vegetable peeler, peel the fibrous outer layer from each broccoli stem and from the carrot.
2. Slice the broccoli stems and carrot paper thin. Use a mandoline-style slicer for this. (There should be about a cup of prepared broccoli stem slices or a bit more.)
3. Trim the root ends and any dried or wrinkly bits from the green onions and slice the white parts thin.
4. Place the prepared salad ingredients in a serving bowl and set aside.
5. In another bowl, put all the dressing ingredients and whisk to emulsify.
6. Pour over the salad and toss gently.
7. Sprinkle with sesame seeds and serve.
Serving Size: 1 or 2, depending on the rest of the meal
Number of Servings: 1
Recipe submitted by SparkPeople user ROBINMCM.
2. Slice the broccoli stems and carrot paper thin. Use a mandoline-style slicer for this. (There should be about a cup of prepared broccoli stem slices or a bit more.)
3. Trim the root ends and any dried or wrinkly bits from the green onions and slice the white parts thin.
4. Place the prepared salad ingredients in a serving bowl and set aside.
5. In another bowl, put all the dressing ingredients and whisk to emulsify.
6. Pour over the salad and toss gently.
7. Sprinkle with sesame seeds and serve.
Serving Size: 1 or 2, depending on the rest of the meal
Number of Servings: 1
Recipe submitted by SparkPeople user ROBINMCM.
Nutritional Info Amount Per Serving
- Calories: 649.6
- Total Fat: 44.8 g
- Cholesterol: 0.0 mg
- Sodium: 761.0 mg
- Total Carbs: 56.0 g
- Dietary Fiber: 21.2 g
- Protein: 20.4 g
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