Health

Broccoli with Sun-Dried Tomatoes and Pine Nuts

Broccoli with Sun-Dried Tomatoes and Pine Nuts Photo: Kana Okada

Ingredients

  • 1 head broccoli
  • 3 tablespoons balsamic vinegar
  • 1 garlic clove, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 tablespoons sliced sun-dried tomatoes
  • 1 tablespoon toasted pine nuts
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Champagne vinegar

Preparation


Cut broccoli into 1 1/2-inch florets. Peel stems, cut in half lengthwise, and cut into 1/2-inch-thick slices on the diagonal. Combine balsamic vinegar, garlic, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, whisking well. Add 1/2 teaspoon salt to a pot of boiling water. Add broccoli stems to pot and cook for 2 minutes. Add broccoli florets to pot and cook for another minute, or until bright green. Rinse and drain. Combine the broccoli, sun-dried tomatoes, pine nuts, and balsamic mixture; toss well. Sprinkle 1/4 teaspoon each of salt and pepper on salad; drizzle with Champagne vinegar.


  • Yield: Makes 4 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 129
Fat per serving: 12g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 8g
Polyunsaturated fat per serving: 2g
Protein per serving: 1g
Carbohydrate per serving: 5g
Fiber per serving: 1g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 519mg
Calcium per serving: 20mg

Good to Know

Broccoli is packed with fiber, helping you fill up on fewer calories. Pine nuts harbor heart-healthy fatty acids that reduce hunger and burn belly fat.

 

Annie Somerville