Broccoli With Dijon Vinaigrette

Yield: 8 servings
Source: Cooking light website (published 10/5/02)
Amy's Comments: I made this with about 1.5 lbs of broccoli florets and it worked great. Very tangy but a nice change from regular steamed broccoli!


2 pounds fresh broccoli spears
4 teaspoons olive oil
1/4 cup finely chopped green onions
1/2 teaspoon dried tarragon
1/2 teaspoon dry mustard
3 garlic cloves, minced
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt


  1. Steam the broccoli spears, covered, 6 minutes or until crisp-tender. Drain; place in a serving bowl.
  2. Heat olive oil in a small saucepan over medium heat. Add green onions and next 3 ingredients, and sauté for 3 minutes. Remove from heat, and add vinegar and next 4 ingredients, stirring with a wire whisk until blended. Drizzle over broccoli, tossing gently to coat.


Healthy Units: 1 per serving or Core
CALORIES 58 (43% from fat); PROTEIN 3.6g; FAT 2.8g (sat 0.4g, mono 1.7g, poly 0.4g); CARB 6.9g; FIBER 3.7g; CHOL 0mg; IRON 1.1mg; SODIUM 122mg; CALC 60mg

Back to Recipes in Alpha Order
Back to Recipes by Type