Marinated broccoli matchsticks
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5½ | cup | Julienne-cut broccoli stalk, (2 x 1/4-inch) |
| 2½ | cup | Diced seeded tomato |
| 2 | tablespoons | Lemon juice |
| 2 | teaspoons | Olive oil |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | Garlic cloves, crushed | |
| ¼ | cup | Grated fresh Parmesan cheese |
Directions
Combine broccoli and tomato in a bowl; toss well, and set aside.
Combine lemon juice and next 4 ingredients in a blender, and process until smooth.
Pour over the broccoli mixture, and toss well. Cover and marinate in refrigerator for 1 hour. Sprinkle with cheese. Yield: 3 cups (serving size: ½ cup).
Per serving: 59 Calories; 3g Fat (39% calories from fat); 4g Protein; 7g Carbohydrate; 3mg Cholesterol; 259mg Sodium NOTES : Serve the leftover broccoli florets with dips or toss them in a delicious antipasto salad.
Recipe by: Cooking Light, Nov/Dec 1994, page 180 Posted to MC-Recipe Digest V1 #406 by igor@... on Jan 28, 1997.