BROCCOLI AND CAULIFLOWER SALAD WITH CAPERS IN LEMON VINAIGRETTE
Steps:
- In a small bowl, whisk the lemon juice, olive oil, garlic, shallot, salt and pepper.
- Cut the broccoli and cauliflower into bite size florets. Using a steamer, steam the vegetables for about 5 minutes. Remove the vegetables, rinse under cold water to stop them from cooking, drain and place in a large bowl.
- Toss with the vinaigrette and serve.
Nutrition Facts : ServingSize 1 /6th, Calories 97 kcal, Carbohydrate 7.6 g, Protein 3.2 g, Fat 7 g, Sodium 121.5 mg, Fiber 3.5 g
SUNNY'S QUICK STEAMED BROCCOLI SALAD
Provided by Sunny Anderson
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the broccoli: Steam the broccoli according to the package directions.
- Add the thyme, garlic and zest to a large bowl and brush or rub the ingredients against the bottom and sides of the bowl. Add the steamed broccoli and toss. Refrigerate until chilled.
- For the dressing: In a medium bowl, add the mayonnaise, sriracha, lemon juice, sugar and some black pepper. Whisk until the sugar dissolves.
- For the salad: Add the red onions, raisins and cranberries to the bowl with the dressing. Stir to combine.
- Discard the thyme from the broccoli. Add the dressing and gently fold until the broccoli is evenly coated. Serve chilled or at room temperature sprinkled with the almonds.
SKINNY LEMON BROCCOLI SALAD
72% less total fat • 100% less cholesterol than the original recipe. This mixture is a perfect summer side dish. The satisfying crunch and hint of sweet and sour are perfect with grilled burgers or chicken.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, stir together mayonnaise, yogurt, lemon peel, lemon juice, and ginger. Add broccoli, red onion, and cranberries. Toss to coat. Cover and chill for 1 to 24 hours. Just before serving, sprinkle with soy nuts.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1/2 cup, Sodium 55 mg, Sugar 4 g, TransFat 0 g
FRESH BROCCOLI SALAD WITH LEMON
The slightly sweet flavor of this salad's dressing is a great contrast to the rich bacon. You can substitute cauliflower for the broccoli if you prefer. -Janet Roth, Tempe, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place the first 8 ingredients in a blender; cover and process until smooth., In a large bowl, combine broccoli, mushrooms, bacon, raisins and onion. Pour dressing over salad; toss to coat. Refrigerate until serving. If desired, serve with lemon wedges.
Nutrition Facts : Calories 222 calories, Fat 13g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 520mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 3g fiber), Protein 8g protein.
SKINNY LEMON GARLIC CHICKEN WITH BROCCOLI
Add zip to that chicken and broccoli with fresh thyme, garlic, honey and lemon.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Arrange oven racks in upper and lower thirds of oven. Heat oven to 375° F.
- In large bowl, mix 1 teaspoon olive oil, 2 teaspoons honey and 1/4 teaspoon salt. Add broccoli; toss until evenly coated. Place on ungreased 15 x 10 x 1-inch pan; place in oven. Immediately reduce heat to 325° F. Bake 20 to 25 minutes or until tender when pierced with knife.
- Meanwhile, in medium bowl, mix 1 teaspoon olive oil, 1/4 teaspoon salt and the pepper. Add chicken; toss to coat.
- Heat 12-inch ovenproof skillet over medium-high heat. Sear tenders in skillet 4 to 5 minutes or until browned on bottom. Turn over tenders, top with garlic and chicken broth; transfer to oven. Roast 10 to 15 minutes or until instant-read thermometer inserted into thickest part of chicken reads 165° F. Carefully remove pan from oven, being mindful of hot handle.
- Divide broccoli and chicken among 4 plates. Spoon pan juices and garlic over chicken and broccoli; drizzle lemon juice on top. Sprinkle with fresh thyme.
Nutrition Facts : Calories 230, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 5 g, TransFat 0 g
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- Toast walnuts or pecans over medium/ high heat, tossing them occasionally so they don't burn. Heat about 4-5 minutes then transfer to a cutting board and coarsley chop.
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