Fresh broccoli salad with tomatoes

Votes: 15

How to Make - Fresh Broccoli and Tomato Salad

Time: 1 hour 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 310, total fat 29 G., saturated fats G., proteins 6 G., carbohydrates 12 G., fiber G., cholesterol mg, sodium mg, sugar G.

Alton Brown's salad of fresh broccoli and tomatoes is tossed with a simple lemon-mustard dressing instead of mayonnaise, making it a "healthier" version of the classic dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. white wine vinegar
Zest of 1 lemon
1 tbsp. freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon coarse salt
A pinch of freshly ground black pepper
1/4 cup olive oil
450g broccoli (washed, trimmed and thinly sliced)
170 g cherry or grape tomatoes, halved
90g coarsely chopped, toasted pecans or hazelnuts
2 tablespoons thinly sliced fresh basil leaves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: wine vinegar, lemon, Dijon mustard, broccoli cabbage, cherry tomatoes, hazelnuts, pecans, basil

Cooking the dish according to the recipe:

In a medium bowl, whisk together the vinegar, lemon zest, lemon juice, mustard, salt, and pepper. While whisking, gradually add the olive oil. Add the broccoli and toss well. Cover and refrigerate for 1 hour.
Add the tomatoes, nuts, and basil. Cover and let the salad sit at room temperature or in the refrigerator for another 15 minutes before serving.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Salads / Vegetable salads / Alton Brown

Similar recipes