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    Broccoli w/ Dijon Vinaigrette


    Source of Recipe


    Cooking Light, Nov/Dec 1994, page 130

    Recipe Introduction


    this one is best for living lean rather than reduction phase due to the oil

    List of Ingredients




    2 pounds fresh broccoli spears
    4 teaspoons olive oil (off plan ingredient)
    1/4 cup finely chopped green onions
    1/2 teaspoon dried tarragon
    1/2 teaspoon dry mustard
    3 cloves garlic minced
    2 tablespoons red wine vinegar
    2 tablespoons water
    1 tablespoon Dijon mustard
    1/4 teaspoon pepper
    (original recipe calls for 1/8 teaspoon salt)

    Recipe



    Steam the broccoli spears, covered, 6 minutes or until crisp-tender. Drain; place in a serving bowl.

    Heat olive oil in a small saucepan over medium heat. Add green onions and next 3 ingredients, and sauté for 3 minutes. Remove from heat, and add vinegar and next 4 ingredients, stirring with a wire whisk until blended. Drizzle over broccoli, tossing gently to coat. Yield: 8 servings.

 

 

 

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