The acid in the red wine vinegar breaks down the broccoli, softening it so there’s no need to cook it.
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||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||3.0 g|
|Monounsaturated Fat||6.5 g|
|Total Carbohydrate||20 g|
|Dietary Fiber||9 g|
1/2 fruit, 2 fat, 3 vegetable
7 cups chopped broccoli florets (about 2 heads of broccoli)
1 cup grated broccoli stems (about 2 heads of broccoli)
2 5-ounce cans sliced water chestnuts, drained
1/3 cup dried unsweetened cranberries
3 tablespoons canola or corn oil
3 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper (freshly ground preferred)
Put the broccoli florets, broccoli stems, water chestnuts, and cranberries in a large resealable plastic bag.
In a small bowl, whisk together the oil, vinegar, garlic powder, salt, and pepper. Pour into the plastic bag. Seal the bag tightly. Gently toss to combine. Refrigerate for at least an hour and up to 24 hours.
Cooking Tip: If you don't have much time to marinate the broccoli, be sure to cut the florets into small bite-size pieces to help them soften more quickly.
Keep it Healthy: When you're only using the broccoli florets in a recipe or serving as a side dish, keep the stems for a later use. You can grate and toss them into a salad or soup later in the week.
Tip: Don’t have red wine vinegar? Substitute lemon juice.