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

Gallery

Kana Okada

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Source

Greens, San Francisco

Nutrition Facts

129 calories; fat 12g; saturated fat 2g; mono fat 8g; poly fat 2g; protein 1g; carbohydrates 5g; fiber 1g; cholesterolmg; iron 1mg; sodium 519mg; calcium 20mg.