The acid in the red wine vinegar breaks down the broccoli, softening it so there’s no need to cook it. in this no-cook, American side dish from Simple Cooking with Heart.
Broccoli Salad with Water Chestnuts and Dried Cranberries
Calories182 Per Serving
Protein5g Per Serving
Fiber9g Per Serving
Cost Per Serving$1.64
|Total Fat||11 g|
|Saturated Fat||0.9 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||3.2 g|
|Monounsaturated Fat||6.7 g|
|Total Carbohydrate||20 g|
|Dietary Fiber||9 g|
2 fat, 3 vegetable, 1/2 fruit
7 cups chopped broccoli florets (from about 2 heads broccoli)
1 cup grated broccoli stem (also from those same 2 heads broccoli)
2 (5-ounce) cans sliced water chestnuts (drained)
1/3 cup dried, unsweetened cranberries
3 tablespoon canola oil
3 tablespoon red wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Remove and reserve the stalks from the broccoli. Chop broccoli florets into bite-size pieces. Add into a large zip-top bag with water chestnuts and dried cranberries.
Place a box grater inside a small bowl. Grate the stalks to get around 1 cup of grated broccoli stem (or more depending on how big the stalks are). Add into the bag.
In a small bowl, add oil, vinegar, garlic powder, salt, and pepper. Whisk with a fork to combine. Add dressing into the zip-top bag. Seal the bag and gently toss to combine. Refrigerate for at least an hour and up to 24 hours to let the broccoli marinate in the dressing. Serve.
Cooking Tip: Since the broccoli florets are “cooking” in the acidic dressing, cut the florets as small as possible so the acid makes the broccoli soften quicker.
Keep it Healthy: Any time a recipe calls for broccoli florets, grate the stem to use as well. You are bulking up the nutrition of your recipe with an item that normally would just be tossed.
Tip: Serving size 2 cups
Tip: Don’t have red wine vinegar? Just substitute lemon juice.