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Associate.com - Share Your Recipe!

Recipe Name: Autumn Broccoli Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Teaspoon(s) Mustard
2 Tablespoon(s) Red wine vinegar
2 Teaspoon(s) Lemon Juice
1/2 Cup(s) Garlic oil, see note or
Olive oil
1/2 Cup(s) Grated parmesan cheese
Salt and freshly ground
Pepper, to taste
2 Pound(s) Broccoli
1 Pint(s) Cherry tomatoes, halved
1/3 Cup(s) Minced green onion
Directions:
In a small bowl whisk together mustard, vinegar, and lemon juice. Add
garlic oil gradually, whisking constantly. Whisk in 1/4 cup of the
Parmesan. Season with salt and pepper. Cover and set aside for at
least 1 hour or up to 1 day. Trim broccoli and cut into florets
(reserve stalks for soup, if desired). Bring a large pot of salted
water to a boil over high heat; add florets and cook until
tender-crisp. Drain and immediately plunge into ice water. When cool,
drain again and pat dry. Broccoli may be cooked up to 6 hours ahead,
cooled, and stored in a plastic bag in the refrigerator. Transfer
broccoli to a large bowl along with tomatoes. Add dressing to
vegetables and toss to coat well. Add green onion and remaining 1/4
cup Parmesan and toss to blend. Taste and adjust seasoning. Transfer
to a serving platter. Note: To make garlic oil, add 6 whole peeled
garlic cloves to 1 pint extra virgin olive oil. Marinate at least 1
week before using. Oil will keep indefinitely if covered and
refrigerated. Variation: Cauliflower may be substituted for all or
part of the broccoli. Recipe By : The California Culinary Academy
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 133
Calories From Fat: 67
Total Fat: 7.6g
Cholesterol: 7.3mg
Sodium: 233.2mg
Potassium: 638.7mg
Carbohydrates: 11.3g
Fiber: <1g
Sugar: <1g
Protein: 8.3g


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