Broccoli Zucchini & Tomato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 3/8 oz. fresh zucchini12 oz. fresh broccoli5 oz. fresh cherry tomatoes3 tablespoons of olive oil5 cloves of garlic1 tablespoon of white wine vinegar or rice wine vinegar 1 tablespoon of Dijon mustard1 tablespoon cold watersalt and pepper to taste
Begin by preparing the garlic and olive oil. Slice the larger garlic cloves lengthwise down the center to make 2 even halves. Then slice lengthwise in slivers.
Heat the olive oil in a saute pan over medium high heat. Saute the garlic lightly, tossing frequently until garlic slightly changes color to a "champagne" tone. This takes about 2 minutes. Remove pan from heat and allow to cool while you prepare the vegetables.
To prepare the broccoli, heat to boiling, about 2 cups of hot water in a large pot. Add a steamer mesh and steam vegetable covered for about 2 minutes. Remove immediately and cool in a bowl of cold water.
Five ounces of zucchini equates to about 1 medium sized about 1.5 inches in diameter. Cut the zucchini into 4 equal parts. Next slice each part in halves lengthwise. Now, slice each half into 4 strips.
Slice each cherry tomato in half and set aside.
Strain the broccoli and pat dry. Cut into nice individual flowerets and transfer to a large bowl. Add the tomatoes and the zucchini.
To prepare the dressing follow these simple directions. Return the saute pan with the garlic and olive oil to the stove over low heat. Now add the vinegar, water, and Dijon mustard and with a wire whisk, whisk dressing until ingredients are well blended and you have a smooth and silky sauce like texture. Add your salt and pepper to taste and blend one final time. When dressing is warm to the touch, pour it over the vegetables and toss. Sprinkle 2 tablespoons of the fresh chopped parsley over the top and serve with a slice of crusty French bread and Gruyere cheese if you wish. Enjoy :)
Serving Size: makes 4 one cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user NICKNPDX.
Heat the olive oil in a saute pan over medium high heat. Saute the garlic lightly, tossing frequently until garlic slightly changes color to a "champagne" tone. This takes about 2 minutes. Remove pan from heat and allow to cool while you prepare the vegetables.
To prepare the broccoli, heat to boiling, about 2 cups of hot water in a large pot. Add a steamer mesh and steam vegetable covered for about 2 minutes. Remove immediately and cool in a bowl of cold water.
Five ounces of zucchini equates to about 1 medium sized about 1.5 inches in diameter. Cut the zucchini into 4 equal parts. Next slice each part in halves lengthwise. Now, slice each half into 4 strips.
Slice each cherry tomato in half and set aside.
Strain the broccoli and pat dry. Cut into nice individual flowerets and transfer to a large bowl. Add the tomatoes and the zucchini.
To prepare the dressing follow these simple directions. Return the saute pan with the garlic and olive oil to the stove over low heat. Now add the vinegar, water, and Dijon mustard and with a wire whisk, whisk dressing until ingredients are well blended and you have a smooth and silky sauce like texture. Add your salt and pepper to taste and blend one final time. When dressing is warm to the touch, pour it over the vegetables and toss. Sprinkle 2 tablespoons of the fresh chopped parsley over the top and serve with a slice of crusty French bread and Gruyere cheese if you wish. Enjoy :)
Serving Size: makes 4 one cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user NICKNPDX.
Nutritional Info Amount Per Serving
- Calories: 175.8
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 177.0 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 4.3 g
- Protein: 3.5 g
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