Broccolini with Pepper Dressing

Yield: 4 servings (serving size: 1 cup broccolini and 2 tablespoons pepper dressing)
Source: Cooking Light, December 2002
CL Comments: Broccolini is a cross between broccoli and Chinese kale. It has long, thin, edible stalks topped with tiny buds that resemble broccoli florets. The flavor is reminiscent of broccoli, but with a peppery bite. Substitute broccoli or asparagus if you can't find broccolini.
Amy's Comments: YUM! This was my "try something new" dish. I really like broccolini! This sauce was definitely TANGY and had flavor. Had a kick to it (cut the pepper in half for you non-spice lovers). I think the flavors were strong, but I really liked it. Very quick to prepare, too!


1/3 cup finely chopped red bell pepper
2 tablespoons finely chopped shallots
1 tablespoon sugar
2 tablespoons rice vinegar
1 tablespoon fresh lime juice
2 teaspoons minced peeled fresh ginger
1 teaspoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 pound broccolini, trimmed


  1. Combine first 9 ingredients in a bowl; toss well.
  2. Steam broccolini, covered, for 5 minutes or until crisp-tender; drain. Spoon pepper dressing over broccolini.


H.U: 1 per serving
CALORIES 60 (24% from fat); FAT 1.6g (sat 0.2g, mono 0.3g, poly 0.9g); PROTEIN 3.5g; CARB 10.5g; FIBER 3g; CHOL 0.0mg; IRON 1.1mg; SODIUM 325mg; CALC 57mg;

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